This is a recipe straight from the one and only Rachel Ray, that my mom started making as her go-to appetizer and since momma always knows best, I’ve adapted it as one of mine now. I first served it for my Christmas party, then Jamie asked me to do a repeat performance for Akanksha’s baby shower.
It’s a pretty simple recipe to follow and, of course, it’s very tasty! I usually double it for parties and the chili sauce I use is Srichachi sauce, so I don’t use quite as much as they call for. Maybe one teaspoon per batch? I have also done half mayo and half greek yogurt, just to healthify things up a tiny bit. There’s absolutely no difference in taste when I do that. Also, I buy the pickles pre-sliced in coins which makes things a whole lot easier.
- 1 1/2 ounces boiled deli ham slices, finely chopped (1/3 cup)
- 3 ounces shredded Swiss cheese (3/4 cup)
- 1/3 cup mayonnaise
- 1/2 small onion, finely chopped
- 1 1/2 teaspoons chili sauce
- 1 teaspoon yellow mustard
- 1 baguette, cut into 1/3-inch-thick slices, or 5 slices of white sandwich bread, quartered
- 2 – 3 crisp dill pickles, thinly sliced
The How To:
- Preheat the oven to 500 degrees . In a small bowl, stir together the ham, cheese, mayonnaise, onion, chili sauce and mustard.
- Arrange the bread slices on a foil-lined baking sheet. Place 2 pickle slices on each slice of bread, then spread about 1 tablespoon of the ham mixture on top. Bake the toasties for 8 to 10 minutes, until golden and bubbly. Cool for a few minutes before serving.
Making a big mess
It’s not a particularly attractive recipe…
Ready for toppings!
Into the broiler they go!
(What’s that you say? You’d like a photo of the finished product…. well, I whisked them off to the party and forgot to photograph them! Blogger no-no. But trust me, they look tasty!)