Ham and Jam Sandwiches with Quick-pickled Peaches

Thin-sliced ham layered over sweet summer preserves with quick-pickled peaches on Hawaiian Sweet bread.


Quick-Pickled Peaches
  • 2 C. White Wine
  • 1 C. Apple Cider Vinegar
  • 2-3 Cinnamon Sticks
  • 1 Vanilla Bean, Split
  • 3 Tbsp. Fresh Lemon
  • 4-6 Fresh Peaches, Blanched and peeled with pits removed
  • 1 C. Honey
  • ½ C. Turbinado Sugar
  • 4 Slices Canyon Bakehouse Hawaiian Sweet Bread
  • ¼ C. Dijon mustard
  • ¾ lb. Smoked Ham, thinly sliced
  • Quick-pickled peaches (see above)
  • ¼ C. Peach or Apricot Preserves


  1. In a medium saucepan, combine the wine, vinegar, honey, sugar, vanilla bean, cinnamon sticks, and lemon juice. Bring the mixture to a low boil and reduce to a simmer. Cook for 5 minutes.
  2. Slice the peeled and pitted peaches into a quart jar. Strain the simmered brine and pour it over the sliced peaches, leaving about ½ inch at the top. Seal the jar and keep it refrigerated for up to two weeks.
  3. To make four sandwiches, spread 2 slices of Hawaiian Sweet bread with Dijon mustard and layer with sliced ham and pickled peaches.
  4. Spread the remaining bread slices with preserves and close the sandwiches.

Difficulty: Easy

Prep: 30 min

Cook: 5 min

Servings: 4