Mini sandwiches with ham and fries
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 760, total fat 40 G., saturated fats 7 G., proteins 30 G., carbohydrates 68 G., fiber 5 G., cholesterol 55 mg, sodium 2230 mg, sugar 0 G.
Calories 760, total fat 40 G., saturated fats 7 G., proteins 30 G., carbohydrates 68 G., fiber 5 G., cholesterol 55 mg, sodium 2230 mg, sugar 0 G.
To make these sandwiches, you'll need mini potato buns and boneless ham steaks. Before assembling, pan-fry the steaks, brushing them with a honey-mustard glaze for a delicious crust. Accompany the ham with a leaf of lettuce, pickle slices, ketchup, and mayonnaise. Serve two mini sandwiches, each with spicy fries. Regular ketchup is also suitable for dipping.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 bag (450 g) frozen crinkle-cut French fries (about 4 cups)
- 2 tablespoons of vegetable oil
- 1 teaspoon poultry seasoning
- 1/4 cup grainy mustard
- 2 tablespoons of honey
- 0.5 cup mayonnaise
- 1/4 cup chopped pickles and 1 tbsp brine, plus cucumber slices for assembly
- 2 boneless ham steaks (200g each), cut in half and pat dry with paper towels
- 8 slider buns (preferably potato), cut in half horizontally
- Lettuce leaves and ketchup, for serving
We recommend
Recipes with similar ingredients: French fries, ham, sandwich buns, pickled cucumber, whole grain mustard, poultry seasoning, honey
Cooking the dish according to the recipe:
- Preheat oven to 425°F (220°C). Toss the fries with 1 tablespoon of vegetable oil and arrange them in a single layer on a rimmed baking sheet; sprinkle with poultry seasoning. Bake until golden and crispy, about 25 minutes.
- Meanwhile, in a small bowl, combine the mustard, honey, 1 tablespoon of water, 1/4 teaspoon of salt, and a pinch of freshly ground black pepper. In another small bowl, combine the mayonnaise, chopped pickles, and brine.
- In a large nonstick skillet, heat the remaining 1 tablespoon vegetable oil over medium-high heat. Add the ham steaks and brush with half of the mustard glaze. Cook until golden brown, about 2 minutes.
- Flip, brush with the remaining mustard glaze, and continue cooking until golden brown on the other side, about 2 minutes. Transfer to a cutting board and cut each piece in half; brush with the remaining glaze from the pan.
- Spread mayonnaise on the buns. Assemble the sandwich with ham, lettuce, and pickle slices. Serve with fries and ketchup.
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