Ham & Slaw Roulades
Makes 12 slices
  • 1 cup finely chopped green cabbage
  • 1 tablespoon plus 2 teaspoons mayonnaise, divided
  • 1 teaspoon spicy pickle relish
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon granulated sugar
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 2 thin, flexible flatbreads
  • 2 large leaves green leaf lettuce
  • 6 slices Black Forest deli ham
  1. In a medium bowl, combine cabbage, 1 tablespoon mayonnaise, pickle relish, vinegar, sugar, salt, and pepper, tossing until combined. Cover, and refrigerate until cold, approximately 4 hours. Drain before using.
  2. Spread remaining 2 teaspoons mayonnaise in an even layer onto flatbreads. On mayonnaise side of each flatbread, place a lettuce leaf and 3 ham slices. Spread a layer of slaw onto ham.
  3. Starting at a short end, roll up flatbread firmly and evenly to encase ingredients and form a cylinder. Tuck ends under. Wrap securely in plastic wrap. Refrigerate roulades until ready to serve.
  4. Just before serving, remove roulades from plastic wrap. Using a long serrated knife, trim and discard ends from roulades, and cut 6 (½-inch) slices from each roulade.
Recipe by TeaTime Magazine at https://www.teatimemagazine.com/ham-slaw-roulades-recipe/