That leftover Easter ham isn't going to eat itself! If the warmer spring weather has you dreading the idea of soup, go for these sandwiches instead!
The split pea spread adds a wonderful dimenion, and lots of fiber, folate, and molybdenum (I bet you didn't even know that you NEEDED that, did you?).
Split Pea and Ham Sandwiches
Split Pea Spread
Makes ~1 1/2 cups
1/2 cup split peas
1 1/2 cups water
1 tsp low sodium chicken bouillon
1/4 cup white onion, chopped
1 small clove garlic, pressed
Fresh ground black pepper
1/2 cup frozen green peas
1 tsp lemon juice
Combine split peas, water, bouillon, chopped onion, garlic clove, and black pepper in a medium saucepan. Bring to a boil, then reduce heat to medium, cover and simmer ~ 30 minutes, or until all water has been absorbed and peas are softened. Stir in green peas and allow to sit to defrost peas.
Transfer content, along with lemon juice into a food processor and blend until smooth.
4 English muffins, or other bun of choice
8 oz lean ham, sliced to desired thickness
1/4 cup mustard of your choice (I like yellow, my hubby likes stone ground)
2/3 cup Split Pea Spread
1 cup alfalfa sprouts
Toast English muffins, then layer each with 1 Tbsp mustard, 1/4 cup sprouts, 2 oz ham, and 3 Tbsp Split Pea Spread. Enjoy!
Note: spread keeps very well in an airtight container in the refrigerator and can also be served as a dip!
Nutrition Info per 1 sandwich: 222 calories, 3.5 g fat, 17.5 g protein, 27 g carbohydrates, 2.5 g fiber