ham and sweet slaw rolls

I have three all-time favourite sandwich (or roll) fillings: peanut butter and honey combo; Crystal bay prawns, butter, salt and pepper and this one –  ham and sweet coleslaw. I’m not sure how popular ham and slaw sandwiches are across Australia but in my home back in Sydney, they were eaten almost every weekend, washed down with cups of hot tea.

ham and sweet slaw rolls

ham and sweet slaw rolls

It’s the combination of the creamy, sweet slaw and the salty, smokiness of the ham that I love about this humble roll. It doesn’t follow any trends or offer up any sort of pretentiousness, but it’s good – simple and understated and I like that. Whenever I eat one here in America, I’m taken back to my homeland, sitting around with my family on the weekend having lunch. It gives me the warm and fuzzies.

ham and sweet slaw rolls

ham and sweet slaw rolls

ham and sweet slaw rolls

  • 8 soft bread rolls, split and buttered (Butter the bread, it is so much nicer and it protects the bread from becoming soggy. A lot of Canadians and Americans I’ve met don’t butter their bread when they make a sandwich or toast – eek!)
  • 16 slices carved ham

SWEET SLAW

  • 1/2 cup mayonnaise
  • 3 tablespoons sugar
  • 1 tablespoon white wine vinegar
  • salt, a good pinch
  • 4 cups finely shredded cabbage
  • 2/3 cup grated carrots
  • 1/3 cup thinly sliced green onions
  1. To make the sweet slaw, combine mayonnaise, sugar, vinegar and salt in a bowl. Add remaining ingredients; stir to combine. Cover and refrigerate. This is best made at least 3 hours ahead or the day before serving. Stir just before serving. The slaw will be quite wet, it is meant to be like that so make sure you stir it well before serving it. Makes about 2 1/2 to 3 cups of slaw. The slaw will keep about 4 days in the fridge.
  2. Place ham on bottom halves of rolls. Top with sweet slaw. Makes 8.

 

ham and sweet slaw rolls

make them just before serving

My hubby takes these for work occasionally with the slaw packed separately so it doesn’t make the bread go soggy when it sits in his lunchbox for hours. Then he just spoons the slaw onto the roll just before he has his lunch. I’m making another batch of slaw this weekend because I’ve got half a cabbage lurking in the fridge and a ton of leftover ham so I guess it’s ham and slaw rolls for lunch this week. Now if I could only find somewhere to buy really good bread I’d be a happy Aussie. I think I’m going to have to add “really good bread” to my very long list of recipes I want to put on this blog. Stay tuned for that one, making good bread is quite an art. For those of you lucky enough to have a fabulous bakery near-by…I’m jealous.

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