One sandwich we enjoy is our “HLT”, which is a ham, lettuce and tomato sandwich, that includes avocado, jalapeno, and chipotle mayonnaise for some kick. I usually make it with 21 grain bread, but rye is fine too, along with morning food favorites like homemade beet pickled eggs and onions. This is one of the recipes in Bob Johnson’s new cookbook, The Left Over Ranch Cookbook: Memories on a Plate in the Hamamania chapter.

Grilled Ham and Avocado Sandwich The HLT from Left Over Ranch

Bob Johnson

Grilled Ham and Avocado Sandwich

Meet the HLT. Bob's ultimate leftover ham sandwich with creamy avocado, fresh jalapeño, and smoky chipotle mayonnaise on toasted 21 grain bread. Served alongside beet pickled eggs and onions, this is a sandwich that earns its place as a meal.

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Prep Time 10

Cook Time 10

Total Time 20

Servings: 2

Course: Dinner, Lunch

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

Sandwich

5-7 oz leftover ham, sliced
1 avocado, seeded, peeled and sliced lengthwise
4 slices 21 grain bread or Jewish Rye bread
3 leaves Romaine lettuce, cored
1 large tomato, sliced and cored (if necessary)
4 medium jalapeño, sliced
1 tbsp lime juice
1 tbsp butter
salt and pepper to taste

Chipotle Mayonnaise

1-2 tbsp homemade mayonnaise
1 tsp crushed chipotle with adobo sauce

Garnish

2 beet pickled eggs
sliced pickled beets and onions

Equipment

Griddle or wide pan
Small bowl

Method

Cook the ham and prepare the toppings. Cook the ham slices in a pan over medium heat, turning often, until lightly browned on both sides. Remove from heat. Mix the chipotle and mayonnaise together in a small bowl and set aside. Squeeze lime juice over the avocado slices and season with salt and pepper to taste.
Toast the bread. Melt the butter on a griddle over medium heat. Add the bread slices and toast, turning a couple of times, until both sides are nicely browned. Turn off the heat and move to plates.
Build the sandwich. Lay the avocado slices on the bottom pieces of bread and gently smash down with a fork. Add the jalapeño slices, then cover with Romaine leaves torn or cut to fit. Layer on the tomato slices as evenly as possible, then add the ham across the top.
Finish and serve. Spread the chipotle mayonnaise on the inside of the top bread slices and place on top, pressing down gently to hold everything together. Cut in half and plate. Garnish the plate with beet pickled eggs, sliced pickled beets, and onions.

Notes

The chipotle mayonnaise is the secret weapon here, don't skip it. Squeezing lime juice over the avocado does double duty, it adds brightness and keeps the avocado from browning.

When building the sandwich, putting the avocado directly on the bread and smashing it down creates a natural anchor that keeps everything from sliding around.

Both the homemade mayonnaise and beet pickled egg recipes are in the Basics chapter of the Left Over Ranch Cookbook. This recipe appears in the Hamamania chapter of the Left Over Ranch Cookbook.