Ham & Slaw Roulades

Ham & Slaw Roulades
White Pimiento Cheese Flower Sandwiches (left), Ham & Slaw Roulades (center), and Chicken Salad Sandwiches with Green Apple & Tarragon (right)

Layers of green cabbage, lettuce, relish, mayonnaise, and Black Forest deli ham on flatbread creates savory Ham & Slaw Roulades. Pictured with White Pimiento Cheese Flower Sandwiches and Chicken Salad Sandwiches with Green Apple & Tarragon.

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.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today! 


Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.