A delightful twist on the classic ham and egg salad sandwich, perfect for a quick and satisfying meal.
Peel and chop the hard-boiled eggs into small pieces.
Use a fork to mash the eggs slightly for a creamier texture.
In a mixing bowl, combine the chopped eggs, smoked ham, shredded cheddar cheese, mayonnaise, Dijon mustard, apple cider vinegar, salt, and pepper.
Chill the mixture for 20 minutes to allow the flavors to meld together.
Toast the bread slices until golden brown.
Toast the bread just before assembling to keep it crispy.
Spread the egg salad mixture evenly over half of the toasted bread slices.
Use a spatula for an even spread.
Top with the remaining toasted bread slices to create sandwiches, or serve open-faced for a lighter option.
Cut the sandwiches diagonally for a classic presentation.
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