Ham And Apricot-Preserve Sandwiches

Recipe from Danal

Adapted by Liz Logan

Published October 27, 1990

Total Time
10 minutes
Rating
4(8)
Comments
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—Liz Logan

Featured in: Food; A Timely Tea

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Ingredients

Yield:Eight finger sandwiches

  • 4 thin slices raisin-pumpernickel bread

  • 2 tablespoons apricot preserves

  • 1 tablespoon Dijon mustard

  • ¼ pound Virginia ham, thinly sliced

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 8 milligrams cholesterol; 62 calories; 1 gram monosaturated fat; 2 grams fat; 1 gram fiber; 198 milligrams sodium; 3 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Spread one bread slice with half of the preserves. Spread another slice with half of the mustard. Fill with half of the ham slices and close. Repeat, using the remaining bread, preserves, mustard and ham. Trim the crusts from the 2 sandwiches. Cut each one into 4 finger-sized portions.

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4 out of 5
8 user ratings
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Credits

From Danal

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