Organic Black Forest Ham and Handboiled Egg with Fruit Salad Open-Faced Sandwich

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This is an easy and quick sandwich to make if you are very hungry and no time to cook; and to me is one of the best ways.




½ pound (Approx. 6 slices) Black Forest Ham slices or any deli meat of your choice, divided

3 slices Jewish Rye bread (Seeded/Seedless)

3 large hardboiled eggs, peeled and sliced

1 tablespoon organic mayonnaise, divided

1 tablespoon prepared Dijon mustard

3 slices Swiss cheese (optional)


Salad Garnish:

2 large white/yellow peaches, diced

2 large tomato, diced

1 tablespoon balsamic

2 tablespoons extra virgin olive oil

Salt and black pepper to taste

½ fresh lemon juice


3 sprigs fresh cilantro, coarsely chopped (optional)

1 stalk green onion, cleaned and chopped (optional)



Place all the ingredients for the salad garnish in a mixing bowl and mix to combine well. Set aside to marinade for 5-8 minutes.

Lightly toast the rye breads. Spread one teaspoon each mayonnaise and Dijon mustard evenly on the toast. If you do not like mustard, omit. Then lay two slices Black Forest ham on top of the sauce. Next, the sliced hardboiled eggs. If you like cheese, place the cheese before the egg slices.

Toss some salad mixture all over the open-faced sandwich. Top with some cilantro and green onions. Enjoy!


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