This is a favorite lunch in my family.
Heather’s Family Club Sandwiches
1 can of Underwood deviled ham, or homemade (see below)
English muffins, halved (usually one whole muffin per person
a ripe tomato, sliced
sour cream
onion or shallot salt
Homemade Deviled Ham:
half of a ham steak, cut into largish chunks
3 green onions, chopped
6-7 cornichon or equivalent amount of dill pickle
1/4 of a chipotle chile, seeds removed
1 T Creole mustard1/4 c mayonnaise
several dashes of Worchestershire sauce
salt and black pepper to taste
In a food processor add green onions, chipotle chile and cornichons and pulse until well chopped. Add chunks of ham and pulse until ham is finely minced. Then add seasonings: Creole mustard, Worchestershire sauce, grinds of black pepper and mayonnaise, and puree until smooth. Taste for salt and spice. If you like things pretty zippy you might want to add more chipotle, but to my taste the 1/4 chile was just enough to invoke that wonderful sunshine in the mouth feeling. Remove deviled ham to a bowl and chill for several hours or overnight.
Toast the English muffins in the toaster oven on a tray. Spread on the deviled ham and returned the pan to the broiler until the ham is golden brown on top. It is important to spread the deviled ham all the way to the very edges of the muffin otherwise the bread will burn. After toasting, top with tomato slices and return to the broiler until the tomatoes are heated through and steaming. Top the tomatoes with a good dollop of sour cream, spread evenly. Sprinkle the sour cream with a little onion powder or shallot salt. Return the pan to the broiler and broil until the sour cream is hot and set. Transfer to plates and serve.
1 can of deviled ham will make about 6 sandwiches or 3 whole English muffins. Serve a whole English muffin per person.
Heather in SF 
