Country Ham On Potato Roll Recipe

Make spread

In a small bowl combine mayonnaise, Dijon mustard, and whole-grain mustard. Stir until smooth and refrigerate until assembly.

Butter rolls

Slice potato rolls in half horizontally. Spread about 1/2 tablespoon of unsalted butter on the cut side of each top and bottom half.

Toast rolls

Heat a large skillet or griddle over medium heat. Place buttered roll halves butter-side down in the skillet and toast until golden and crisp, 1–2 minutes. Remove and keep warm.

Warm the ham

Wipe the skillet if needed, return to medium heat, and add the thin-sliced country ham in a single layer. Warm for about 30–45 seconds per side until just heated and edges begin to curl slightly. Total about 1–2 minutes depending on thickness. Do not overcook — country ham is already cured and salty.

Melt cheese (optional)

If you want melted cheddar: place a slice of cheddar atop each portion of warmed ham in the skillet, reduce heat to low, and cover briefly for 30–45 seconds until cheese softens. Remove ham+cheese and rest for 30 seconds.

Spread about 1 tablespoon of the mustard-mayo mixture on the bottom half of each toasted roll. Place two ounces (about 2–3 slices depending on thickness) of warmed country ham on each bottom roll. If using melted cheese, position the ham with cheese on top of the bottom roll.

Top the ham with a few pickle slices (about 2 per sandwich), a pinch (about 1 tablespoon) of sliced red onion if using, and a small handful of butter lettuce or arugula. Season lightly with black pepper to taste (no additional salt — country ham is salty).

Spread a thin layer (about 1/2 teaspoon) of butter on the cut side of each top roll half if you like extra richness, then place the top roll on each sandwich and press lightly.

Cut each sandwich in half if desired and serve immediately while ham is warm. Provide extra mustard-mayo on the side.