This recipe uses about 1/2 of an 8-ounce jar of mayonnaise. If you don’t have refrigeration, then keep the remaining mayonnaise in a cool spot and use on sandwiches the next day. These are especially good on homemade wheat bread.
To make the sandwich filling gluten-free be sure to use gluten-free chunk ham such as Hormel. SPAM is also gluten free. Serve open-face, on rice cakes. To make the sandwiches dairy-free replace the Velveeta with 1-cup of shredded Daiya cheddar flavored dairy-free cheese. Daiya keeps well in the freezer if you happen upon a sale, or need a way to keep it for an extended period of time.
Ham & Cheese Sandwiches
- 2 (5-ounce) cans chunk ham, or 12 ounce can SPAM, finely chopped
- 4 ounces of minced Velveeta-type cheese (mash with a fork) or 1-cup shredded cheese
- 1 tablespoon yellow mustard
- 1/2 cup mayonnaise
- Sliced Bread
Flake or chop the meat you are using. SPAM can be shredded on a cheese shredder if it’s well chilled. Sometimes that’s easier than chopping it. Chunk ham is easily flaked with a fork. Next mince the cheese. I cut off a 4-ounce piece of Velveeta and mash it in a bowl with a fork. I find it too tedious to chop.
Get out a medium-sized bowl. In it combine the meat, cheese, mustard and mayonnaise. Stir it up, making a nice moist filling. Spread the filling onto slices of bread. It goes on thickly. Lay the open face sandwiches on a large cookie sheet and bake them for about 15 minutes at 450°, or until the cheese melts. They cook fast so watch them closely. Top each sandwich with another slice of bread or toast and serve. This recipe makes 8 sandwiches, depending on how thickly you spread the filling. Serve with green bean salad and oatmeal cookies.
These sandwiches are good for lunch boxes too, in which case you don’t have to broil them, just pack and eat them like a normal sandwich. If you don’t have access to a broiler then you can fry the sandwiches in a skillet or on a griddle like grilled cheese sandwiches.