![Image may contain Food Pork and Pizza](https://assets.epicurious.com/photos/54aef4826529d92b2c04b887/1:1/w_2560%2Cc_limit/51187200_ham-rye_1x1.jpg)
Love a ham sandwich with mustard on rye? Those familiar flavors are reimagined in this easily achievable dish.
Ingredients
Makes 6 servings
Step 1
Preheat oven to 200°F. Thinly spread mustard on a parchment-lined baking sheet. Bake until dried, 1-1 1/2 hours. Let cool; crumble.
Step 2
Place eggs in a small saucepan; add water to cover by 1 1/2". Bring to a boil; remove from heat, cover, and let stand 5 minutes. Drain. Transfer eggs to a bowl of ice water; let cool. Peel; set aside (yolks should still be runny).
Step 3
Toast caraway seeds in a small skillet over medium heat, tossing often, 1 minute. Add grapeseed oil and bread; cook, tossing occasionally, until bread is just golden, about 4 minutes. Let cool, then blend in a blender until as smooth as possible; set rye oil aside.
Step 4
Blend eggs, vinegar, and lemon juice in a clean blender until smooth. With motor running, slowly add rye oil, then olive oil; blend until aioli is thickened. Pass through a sieve into a small bowl; season with salt.
Step 5
Spread aioli on plates, top with ham, and sprinkle with mustard powder.
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Reviews (2)
Back to TopI, like the previous reviewer, haven't (yet) made this. I think this sounds like a fun take on an open-face sandwich. I plan to try it, soon.
Anonymous
Anchorage, AK
4/30/2017
Spread the aioli on the plates? The bread is in the aioli? Where's the sandwich? Who the heck is O'Day? Wish I could give it 0 forks--what am I missing?
kyshel
5/18/2016