Ultimate Ham Sandwich
Serves: 2
Branson Greenfelder
1 January 1970
Based on User reviews:
45
Spice
46
Sweetness
45
Sourness
40
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Spread Homemade Mayonnaise (recipe follows) on a thick slice of crusty white or rye bread
2
Top with Bibb lettuce, sliced tomato, thick slices of leftover ham, a few dill pickle slices and sliced cheddar cheese
3
Spread whole-grain mustard on another slice of bread, then close the sandwich
4
Whisk the egg yolk, vinegar and 1 tablespoon water in a medium nonreactive heatproof bowl (glass or ceramic)
5
Fill a large bowl with ice water and set aside
6
Bring 2 inches water to a simmer in a saucepan over medium-low heat
7
Set the bowl with the yolk mixture over the saucepan (do not let the bowl touch the water)
8
Slowly whisk until a thermometer inserted into the yolk mixture registers 150 degrees F, 4 to 5 minutes
9
Set the bowl with the yolk mixture in the ice water to stop the cooking; whisk just until the mixture is lukewarm (do not let it get cold)
10
Put the bowl with the yolk mixture on a damp towel
11
Add 1/4 teaspoon salt
12
Combine the oils in a measuring cup
13
Whisking constantly, slowly drizzle the oil into the bowl in a thin stream until smooth and thick
14
If at any point the oil is not emulsifying into the mixture, stop adding the oil and whisk to combine before continuing
15
Whisk in 1 to 2 teaspoons water if the mayonnaise is too thick
16
Season with salt
17
Cover and refrigerate up to 4 days
18
Yield: 1 cup