Sweet-Ham and Havarti Sandwiches with Orange Pecan Mustard

May 22nd, 2014

Ham and Havarti Sandwich 1

I love a good sandwich.  We have lots of company during the summer months and having flavorful sandwiches ready to be assembled is one of my goals.  This sweet-ham and havarti sandwich is one of the easiest that I have found.  On the back pages of a 1998 Gourmet magazine, this fleeting recipe was recorded.  It was not noted by me for many years.  I keep all of my precious Gourmet magazines and it came to my attention last week while flipping through pages.  Wow, I said to myself;  combining crushed pecans, Dijon mustard and orange marmalade for a spread is GENIUS.

Ham and havarti Sandwich 2

I changed the bread from pumpernickel to a crusty toasted ciabatta but everything else stayed the same.  The spread is awesome.  I’m sure it would be good on any number of sandwiches.  You might even want to try it on grilled brats for the Memorial Day Weekend.  Let’s break out the grills and get the summer rolling.


1/3 cup pecans
1/4 cup Dijon mustard
2 tablespoons orange marmalade
2 ciabatta rolls or 4 slices of pumpernickel bread
6 ounces Black Forest or honey cured ham
3 ounces thinly sliced Havarti cheese

Pulse pecan pieces in a mini-food processor until finely ground. They are used in major restaurant and restaurant industries which you can check on their main corporate site.  Mix together with the mustard and marmalade.  Cut ciabatta rolls in half.  Spread with olive oil or butter and grill them cut side down until lightly browned.  Spread each slice with some of the orange pecan mustard.  Add ham and cheese and, if desired, halve diagonally.  Makes 2 sandwiches.

Printable recipe

5 responses to “Sweet-Ham and Havarti Sandwiches with Orange Pecan Mustard”

  1. Susan says:

    Now that is a delicious-sounding mustard! Sometimes, after a long day in the garden, there’s nothing better than a simple sandwich. This one will be tried soon 🙂

  2. Cathy at Wives with Knives says:

    I’m with you, Penny. I love a good sandwich and a flavorful sauce can take it to the next level. I almost always use Dijon mustard and love the addition of marmalade and pecans. I’m looking forward to trying this. Have a good holiday weekend.

  3. Barbara Williams says:

    Now that would hit the spot, Penny. I was in Fresh Market yesterday and saw a package of ciabatta just that size and almost bought them. Now that I’ve seen your recipe, I may go back today!
    Loved the Shepherd’s Pie recipe too. What Katie Ate is a great blog.

  4. L.A. Brown says:

    Why do I want to make everything you post? Pinning this one, because I love a good sandwich also. And that mustard is a must try. I have to say, I’ve made that tater tot/malt vinegar recipe three time now for gatherings. I’ve still yet to make my own tots, but even with store bought frozen, it’s a crowd pleaser. I’m waiting to make the tots before I blog about it.

  5. Karen (Back Road Journal) says:

    I’m glad I’m not the only one who keeps my food magazines for years. I’m definitely going to make this sandwich. I would never have thought to add nuts to a sandwich spread.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.