Hamlet Sandwich Recipe

Name: The Modern Rotisseries Hamlet Sandwich Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 each rustica rolls (or crusty sandwich rolls); 12 oz black forest ham, thinly sliced; 8 oz sharp cheddar cheese, sliced; 6 cups mixed salad greens (spring mix, arugula, baby spinach); 1 each ripe tomato, thinly sliced (optional); 0.25 each red onion, very thinly sliced (optional); 0.25 cups mayonnaise; 2 tbs Dijon mustard; 1 tsp smooth yellow mustard; 2 tbs honey; 1 tsp apple cider vinegar; 1 tsp olive oil; 0.25 tsp salt; 0.125 tsp freshly ground black pepper; 1 tbs unsalted butter (for toasting roll halves); 0.5 tsp lemon juice (to brighten greens); 0 to taste extra honey or mustard (to taste)

Inspired by The Modern Rotisserie

Time25m

Serves4

honey mustard, mixed greens, black forest ham and topped with cheddar cheese on a rustica roll

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Ingredients

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Sandwiches (makes 4 sandwiches)

4 each rustica rolls (or crusty sandwich rolls)

12 oz black forest ham, thinly sliced

8 oz sharp cheddar cheese, sliced

6 cups mixed salad greens (spring mix, arugula, baby spinach)

1 each ripe tomato, thinly sliced (optional)

1/4 each red onion, very thinly sliced (optional)

Honey Mustard Sauce

1/4 cups Mayonnaise

2 tbs Dijon mustard

1 tsp smooth yellow mustard

2 tbs Honey

1 tsp Apple cider vinegar

1 tsp olive oil

1/4 tsp Celtic sea salt

1/8 tsp freshly ground black pepper

Optional finishing

1 tbs unsalted butter (for toasting roll halves)

1/2 tsp lemon juice (to brighten greens)

0 to taste extra honey or mustard (to taste)

Method

Honey Mustard Sauce

Make the sauce

In a small bowl, whisk together 0.25 cups mayonnaise, 2 tablespoons Dijon mustard, 1 teaspoon yellow mustard, 2 tablespoons honey, 1 teaspoon apple cider vinegar, 1 teaspoon olive oil, 0.25 teaspoon salt and 1/8 teaspoon freshly ground black pepper until smooth and homogenous. Taste and adjust sweetness or acidity — add up to 1 teaspoon more honey for sweetness or another 1/4 teaspoon vinegar for tang. Set aside.

Prepare produce and cheese

If using, thinly slice the tomato and red onion. Pat tomato slices dry with a paper towel so sandwiches do not get soggy.

If cheddar is not pre-sliced, slice 8 oz sharp cheddar into 8 slices (about 2 slices per sandwich).

Toss the mixed greens (6 cups) lightly with 0.5 teaspoon lemon juice and a pinch (about 1/8 teaspoon) of salt to brighten them. Keep chilled until assembly.

Toast rolls (optional)

Heat a skillet over medium heat. Halve the 4 rustica rolls horizontally and spread a thin layer of the 1 tablespoon butter on the cut sides. Place cut sides down in the skillet and toast 1–2 minutes, until golden and lightly crisp. Remove and keep warm.

Assemble sandwiches

Spread about 1 to 1.5 tablespoons of the prepared honey mustard sauce evenly on the cut face of both the top and bottom of each roll (reserve any extra sauce for serving).

Place 3 ounces (about 3 slices folded) of black forest ham on the bottom half of each roll, arranging it so it covers the bread.

Top the ham with 2 slices (about 2 oz) of sharp cheddar per sandwich, covering the ham layer.

Add about 1.5 cups of the dressed mixed greens on top of the cheddar. If using, add 2–3 tomato slices and a few thin red onion rings per sandwich.

Spread a little extra honey mustard on the top roll if desired, then close the sandwich. Press down gently to compact.

If you prefer the cheese slightly melted, place assembled sandwiches open-faced under a broiler for 30–60 seconds until cheese softens (watch closely), then close and serve.

Finish and serve

Cut each sandwich in half on the diagonal. Serve immediately with extra honey mustard on the side and enjoy.

Leftover honey mustard keeps refrigerated in an airtight container for up to 1 week. Store unused sandwich components separately to retain roll texture.