Ham Sandwiches with Arugula and Pesto Mayo

Make ham sandwiches more exciting with arugula and pesto mayo.

By Ree Drummond   Published: Oct 12, 2020

Ingredients

• 1 red onion, thinly sliced
• 3/4 c. apple cider vinegar
• 1 tbsp. kosher salt
• 1 tbsp. sugar
• 1 tsp. coriander seeds, crushed
• 1/2 c. mayonnaise
• 1/4 c. pesto
• 4 5-inch squares herbed focaccia, cut in half horizontally
• 4 thick slices tomato
• 1 lb. honey ham, thinly sliced
• 1 1/2 c. baby arugula

Directions

1. Step 1
   For the pickled red onion: Put the red onion, vinegar, salt, sugar and coriander seeds in a medium saucepan. Bring to a simmer over medium heat, stirring occasionally, and cook until the onion changes color and begins to soften, about 2 minutes. Remove from the heat and pour into a medium heatproof bowl. Press the onion slices down so they are completely submerged. Let cool to room temperature, about 1 hour. Serve at room temperature or refrigerate for up to 5 days.
2. Step 2
   For the pesto mayonnaise: Stir the mayonnaise and pesto together in a small bowl. Refrigerate until ready to use.
3. Step 3
   For the sandwiches: Preheat the oven to 400˚. Lay the focaccia cut-side up on a baking sheet and bake until toasted, 8 to 10 minutes. Let cool. Spread the pesto mayonnaise on the cut sides of the focaccia. Layer the tomato, ham, arugula and pickled onion on the bottom halves of the focaccia, then close with the top halves.