Susan Denbow was hoping to find a recipe for the ham-and-relish sandwiches served at Eaton's. We haven't located that exact recipe, but Jacqueline Sitter, writing all the way from Yellowknife, sent in a recipe from Canadian Living, which is based on the sandwiches sold at Winnipeg's own Norman's Meats, as well as another version that can be used in sandwiches or as a dip.
This week there are more Eaton's requests: Lorraine Turner would love the recipes for the store's meat pie with gravy and battered cod.
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Ham and relish tea sandwiches From Norman's Meats (adapted from Canadian Living)
75 ml (1/3 cup) mayonnaise
75 ml (1/3 cup) sweet pickle relish
1 ml (1/4 tsp) pepper
340 g (12 oz) Black Forest ham, cubed
16 thin slices white bread or whole wheat bread
75 ml (1/3 cup) butter, softened
In large bowl, stir together mayonnaise, relish and pepper and set aside. In food processor, pulse ham until consistency of coarse bread crumbs. Add to mayonnaise mixture and stir to combine.
Spread each bread slice with butter. Spread ham evenly over half of the bread slices. Top with remaining bread and press lightly. (To make ahead, place on rimmed baking sheet and cover with damp tea towel. Cover tightly with plastic wrap and refrigerate for up to 24 hours.) Trim crusts from bread. Cut each sandwich into four squares.
Tester's notes: The combo of ham and relish is like a traditional take on the salty-sweet trend. I got the ham at a supermarket deli counter by asking for 340 grams unsliced.
Ham relish (adapted from Fine Cooking)
250g (8 oz or about 1-1/2 cups) ham, cubed
125 ml (1/2 cup) golden raisins
125 g (4 oz) cream cheese, softened
45 ml (3 tbsp) mayonnaise or sour cream, or more as needed
45 ml (3 tbsp) sweet pickle relish
Freshly ground black pepper
In a food processor fitted with the metal blade, scatter half of the ham in a layer, followed by half of the golden raisins. Repeat the layers with the remaining ham and raisins, and pulse until very few golden raisins remain whole, about 15 2-second pulses.
Transfer the mixture to a large bowl. In a small bowl, mix the cream cheese, mayonnaise and relish. Spread evenly over the top of the ham mixture and, with a silicone spatula, blend the mixture until well combined and spreadable. Adjust the texture with more mayonnaise, if desired, and season to taste with black pepper. The relish can be refrigerated for up to 5 days. Makes 8 sandwiches or serves 12 as a dip.
Tester's notes: The addition of cream cheese makes this version very rich. Add the additional mayo if you plan to use it as a dip.