When great ingredients come together, even a classic sandwich can feel next-level.
This epic ham and salad sando is stacked with premium smoked ham, creamy avocado, crisp vegetables, and layered textures on dark rye bread. It’s fresh, satisfying, and proof that you don’t need complicated techniques to create seriously good food.
Perfect for lunch, an easy dinner, or a weekend reset meal — this is the kind of sandwich that keeps you full and energised without weighing you down.
Ingredients
- 4 slices dark rye bread
- 200g The Lucky Pig smoked ham
- Butter lettuce leaves
- Cooked beetroot, sliced
- 1 avocado, sliced
- Cheese slices
- Grated carrot
- Cucumber, sliced
- Mustard
- Mayonnaise
- Salt & pepper
Method
- Spread mayonnaise on one slice of bread and mustard on the other.
- Layer lettuce, smoked ham, cheese, beetroot, avocado, grated carrot and cucumber.
- Season lightly with salt and pepper.
- Close the sandwich, press gently, then slice to serve.
Pro Tips
- Start with quality ham: it’s the hero ingredient and drives the overall flavour.
- Don’t overdress: too much mayo can overpower the freshness.
- Slice thick: a generous cut makes the sandwich feel substantial.
- Season properly: a light pinch of salt lifts the avocado and vegetables.
Easy Variations
- Add boiled egg for extra protein.
- Swap rye for sourdough if you prefer a softer bite.
- Add pickles for acidity and crunch.
- Try a smear of Dijon for sharper depth.
Use Proper Smoked Ham
A sandwich is only as good as what goes inside it. Using traditionally prepared smoked ham delivers richer flavour, better texture, and a far more satisfying result.
Shop Premium Sliced Leg Ham here →
Visit The Lucky Pig
Address: 452 Centre Road, Bentleigh VIC 3204
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