Dill Ham Salad Sandwich

This recipe is good to keep in your back pocket for when you have leftovers of dill or ham.

1 pound sliced cooked ham, finely chopped

3 ribs celery (a generous 1⁄2 cup), finely chopped

3⁄4 cup dill fronds (about 1 3⁄4 ounces), finely chopped

1⁄2 cup mayonnaise, or more as needed

2 tablespoons Creole or stone-ground mustard, or more to taste

1⁄2 teaspoon Cajun or Creole seasoning

1⁄4 teaspoon cayenne, or more to taste (optional)

16-24 thick-sliced dill pickles (optional)

4-6 brioche hamburger buns, lightly toasted

4-6 lettuce leaves

Instructions: In a large bowl, add the ham and celery and toss to combine. In a small bowl, combine the dill, mayonnaise, mustard, Creole seasoning and cayenne, if using, and stir to incorporate. Add the mayonnaise mixture to the ham and stir to combine. If the salad is too dry, add a smidgen more mayonnaise. Taste, and adjust the mustard or cayenne as needed.

When ready to serve, place 4 pickle slices, if using, on the bottom half of the bun, spoon on some ham salad, add lettuce and top with the other half of the bun. Serve with chips or a green salad.

Notes: Fresh dill is a must for this dish, but use any ham you like, cured or uncured. If you prefer your salad finely chopped, it is quicker to start with sliced ham. If you have a whole ham, chop the meat by hand or put it in a food processor, in batches, and pulse about 3 or 4 times, but don’t let it form a paste.

Try the salad on toasted brioche hamburger buns, your favorite bread, crackers or scooped onto lettuce leaves. If you want it spicier, add another ¼ teaspoon of the cayenne.

Want an even dill-ier flavor? Add sliced pickles to the sandwich or a pickle spear to the plate.

Leftover ham salad can be refrigerated for up to 3 days.

Scott Suchman / For The Washington Post