One thing I am learning during this year of trying new tea sandwiches is that I greatly prefer recipes that are sandwich spreads. Why? 1) They can be prepared ahead of time. 2) They can be used to make a lot of tea sandwiches at one time (important for church teas and others where you need to feed a crowd). And, perhaps most important to me this year, 3) the leftovers can be used to make full-sized sandwiches which I can take to work for lunch! I made a batch of this Ham & Pecan Salad and I will be quite happy to have it for lunch next week!
If you enjoy pecans as much as I do, you should really enjoy this recipe.
Ham & Pecan Salad
8 ounces thin sliced ham, cut into small strips
1/3 to 1/2 cup pecans, plus extra for garnish
2 tablespoons Dijon mustard
Few drops of Tabasco (I used about 4 or 5)
3 heaping tablespoons Duke's Sandwich Relish (can substitute mayonnaise if you don't like the pickles)
Place all ingredients in bowl of food processor and pulse until well combined. Yields about 1-1/2 cups sandwich spread. I used mine with small scalloped circles of white bread and garnished with a pecan slice, because I like to see a hint of what's in the sandwich!