Ham and English Mustard Sandwich
There is no technique here worth writing down, which is exactly why it is worth writing down properly. The difference between a good ham sandwich and a bad one is entirely in the ingredients and the order you put them in.
Ingredients
Sandwich
- 2 slices sourdough sandwich loaf (wheat)
- 30g cold salted butter
- 3 thick slices cooked ham, off the bone
- 1 tsp English mustard
- A few crisp lettuce leaves (optional)
Method
- Butter to the edges. Butter both slices right to the crust. Under-buttered corners are the most common failing in a plain sandwich, and butter is also what keeps the mustard off the bread.
- Mustard one side only. Spread the mustard thinly on one slice, over the butter. English mustard is fierce — a teaspoon is plenty for one sandwich.
- Fold the ham. Fold each slice of ham loosely rather than laying it flat, so the sandwich has some height and does not compress into a single dense layer.
- Close and cut. Add lettuce if using, close, press lightly and cut corner to corner. Triangles, not squares.
Every sandwich here is only as good as the bread. Ours starts with a live culture — buy a live sourdough starter and bake your own.
Frequently asked questions
Why butter both slices?
Butter is a moisture barrier. Buttering both sides stops the mustard and any moisture from the ham or lettuce soaking into the bread, which matters a great deal if the sandwich is not being eaten immediately.
English mustard or Dijon?
English is traditional and much hotter, which is why it goes on thinly. Dijon is milder and more aromatic, so you can use rather more of it. Both are correct; they make different sandwiches.
Should a ham sandwich have lettuce?
It is genuinely optional. Lettuce adds crunch and freshness but also water, so if you are making it ahead, leave it out or wrap it separately.
What bread is best?
A soft white sandwich loaf with a tight crumb. Open, holey bread is wrong here — the filling falls through and the butter has nowhere to sit.
