Cheddar, Chutney and Ham Sandwich with Arugula

Photo by Michael Piazza / Styled by Catrine Kelty

The old trope about using high-quality ingredients applies in spades to this simple sandwich. If you have leftover spiral-sliced (or other) ham from another meal (Easter, perhaps?), it’d be great here, but honestly any type of ham you like will work well—even good-quality deli ham, like Niman Ranch’s Jambon Royal. Extra-sharp cheddar, preferably from New England, is a must if you ask me. Likewise, use the best chutney you can get your hands on, like locally made Lyndigo Spice’s Roasted Mango Relish or Pineapple Chutney.

Of course, you also want excellent bread and the most peppery arugula you can get. If yours comes from the supermarket I’ve found that bunched, rather than packaged, arugula packs a more powerful peppery punch, but the tiny, spiky baby arugula in boxes works just as well.

This sandwich swings meatless with ease. Ditching the ham and going with straight-up cheddar and chutney, perhaps laying on a little extra cheddar, is delightful. If you prefer to replace the ham, I sometimes go with about ¼ cup of mashed cooked lentils to add heft (they can be dressed or not.) If a lentil sandwich throws you for a loop, mashed or puréed white beans also work nicely, as do jammy, hard-cooked or fried eggs. In any of those instances, adding a couple of slices of grilled or indoor-griddled onion is never a bad idea.

Makes 6 sandwiches

12 slices (about ½-inch thick) from 1 loaf (approximately 9 by 5 inches) Pain de Campagne or hearty peasant, Pullman, French, Italian, multigrain, high-quality white sandwich bread or pain au levain, lightly toasted if desired
¾ cup chutney of choice (about 12 ounces)
¾ pound extra-sharp cheddar cheese, thinly sliced
1¼ pounds thinly sliced ham of choice, if using
3 cups (packed) arugula (about 3 ounces), washed and well-dried

On each slice of bread spread about 1 tablespoon of chutney. Top six of the bread slices with about 2 ounces cheddar, and the other six bread slices with about 3 ounces of ham (probably 2 to 3 slices, depending on their type, size and thickness) and ½ cup arugula. Position the other six bread slices, cheese sides down, on the sandwiches, pressing them into place gently yet firmly. Cut the sandwiches in half, if desired, and serve.

This recipe appeared in the Spring 2020 issue as part of a lager story on Spring parties.