To make this Open Sandwich with Cold Cut Salad, I am happy to tell you that you don’t need to cook. It is a mix of 2 cold cuts, with mayo, pickles and parsley. Served on grilled slices of artisan bread.
This recipe was written on a piece of scrap paper that I have for many many years. A couple of days ago, I decided to make it – finally. I was a little skeptical at first, to be honest. The recipe was in Dutch, so with cold cuts that vary from country to country, I was unsure of the outcome.
I certainly miss a few favorites cold cuts …. oh yes, I do. My two favorites: osseworst, liver (yes, the crazy Dutch eat cooked liver as a cold cut). Thinly sliced with salt and pepper, delicious.
For this cold cut salad I mixed bologna and cooked ham. Here you’ll have to decide which bologna you going to use. There is bologna and bologna, so I would suggest used the one you like the most. I cannot advise you in this. There are too many brands of cold cuts and I am not a bologna connoisseur, an aficionado or should I say aficionada?
As mentioned, the salad consists of bologna, cooked ham (equal amounts), mayonnaise, sour gherkin, salt, pepper, paprika and parsley. Served on artisan or country bread that is grilled for a crusty carrier of the salad.
My choice of mayonnaise is partly light and partly normal/traditional/full fat. Both meats are full fat, so there is not really a reason to add more fat to the salad. Having that said, to use 100% light mayonnaise would influence the flavor in the wrong way, hence the combination.
This salad can also be served as an appetizer, on toast, cracker or French bread. You can add a slice of tomato, or chopped raw onions to the salad.
Open Sandwich with Cold Cut Salad
Ingredients
- 6 slices bologna
- 6 slices cooked ham
- 2 tablespoons light mayonnaise
- 1 tablespoon mayonnaise
- 4-6 small gherkins
- 1/8 teaspoon paprika
- salt and pepper
- 5 sprigs parsley finely chopped
- 4 slices bread
- 1 tablespoon olive oil
Instructions
- Cut the bologna and the ham in small pieces. Cut the sour gherkin in small cubes.
- Brush both sides of the bread with olive oil and bake them in a dry grill pan on both sides, until you have nice brown toasted bread.
- Mix meat, gherkin, both types of mayonnaise, paprika and salt and pepper to taste. Add the finely chopped parsley and mix again.
- Divide the salad over the slices of bread, sprinkle with a little bit of parsley and enjoy.
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