Open-Faced Ham Sandwiches with Pineapple Relish

November 2005
Open-Faced Ham Sandwiches with Pineapple Relish

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Assemble the sandwiches up to three hours ahead of time; then top with the relish just before serving.

Makes: 8 servings

Prep: 30 mins

  • 1 20 ounce can  crushed pineapple
  • 1 jalapenocored, seeded and finely chopped
  • 1 tablespoon distilled white vinegar
  • 2 teaspoons mustard seeds
  • Salt and freshly ground pepper
  • 1/4 cup unsalted butter, softened
  • 16 slices cocktail-size pumpernickel bread
  • 2 tablespoons Dijon mustard
  • 16 thin slices European-style smoked ham, such as Black Forest (about 8 ounces)
  1. Drain the pineapple and press down on it to thoroughly remove all of the liquid. In a bowl, combine the pineapple, jalapeno, vinegar and mustard seeds. Stir well and season to taste with salt and pepper. Butter a slice of bread, then spread a thin layer of the mustard on top of the butter. Fold a piece of ham to fit the bread and place it on top, followed by a dollop (about 1 tablespoon) of the pineapple mixture. Repeat with the remaining bread slices.