Ham and Jam Sandwiches with Quick-pickled Peaches
Featured Product
Hawaiian Sweet Thin-sliced ham layered over sweet summer preserves with quick-pickled peaches on Hawaiian Sweet bread.
Ingredients
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2 C. White Wine
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1 C. Apple Cider Vinegar
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2-3 Cinnamon Sticks
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1 Vanilla Bean, Split
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3 Tbsp. Fresh Lemon
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4-6 Fresh Peaches, Blanched and peeled with pits removed
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1 C. Honey
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½ C. Turbinado Sugar
Quick-Pickled Peaches
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4 Slices Canyon Bakehouse Hawaiian Sweet Bread
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¼ C. Dijon mustard
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¾ lb. Smoked Ham, thinly sliced
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Quick-pickled peaches (see above)
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¼ C. Peach or Apricot Preserves
Sandwiches
Directions
- 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.
- 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.
- To make four sandwiches, spread 2 slices of Hawaiian Sweet bread with Dijon mustard and layer with sliced ham and pickled peaches.
- Spread the remaining bread slices with preserves and close the sandwiches.
Difficulty: Easy
Prep: 30 min
Cook: 5 min
Servings: 4