Don’t let the name of this sandwich fool you—it’s not to be confused with the chopped ham in thick cream sauce served over white bread triangles. (My mom always said that when my dad was in the Marines, they called that dish “*&#@ on a shingle.“) I promise you, this is nothing like…whatever that was.
This version is more like a hot ham sandwich. In Pittsburgh, they refer to it as a BBQ ham sandwich, and this recipe is adapted from that regional favorite.
Whatever you want to call it, this sandwich rocks. I add just a hint of sweetness to balance the salty ham, along with a touch of yellow mustard for a bit of tang.
In my opinion, this sandwich reaches a whole new level when served on an onion roll—it’s the perfect combination of flavors and textures.
Ingredients
- 1 lb deli ham, shaved* *the deli will do this for you.
- 1 C ketchup
- 1 T brown sugar
- 1 T apple cider vinegar
- 1 T Worcestershire sauce
- ¼ tsp cinnamon
- ⅛ tsp black pepper
Instructions
- In a saucepan, combine the ketchup, sugar, vinegar, and Worcestershire sauce. Stir in the seasonings and let the mixture simmer for about 20-25 minutes.
- In a separate skillet, sear the ham until the edges turn slightly crispy. Be careful not to overcook, as the ham can dry out.
- Pour the sauce over the ham and mix well. Serve on toasted buns, topped with a little yellow mustard.