- 1/2 pound smoked ham, coarsely chopped
- 1/2 cup mayonnaise
- 3 tablespoons chopped flat leaf parsley
- 1 jalapeno, seeded and minced
- 1 tablespoon Dijon mustard
- 1/2 teaspoon sweet paprika
- 1 dash hot sauce, for seasoning
- Salt, for seasoning
- 8 slices bakery-style marbled rye bread, crusts removed
- 1 1/2 cups alfalfa sprouts
- Put the ham in a food processor and pulse until finely chopped. Transfer the ham to a medium bowl. Stir in the mayonnaise, parsley, jalapeno, mustard and paprika and season the deviled ham salad with hot sauce and salt.
- Lay half of the bread slices on a work surface and spread them with the deviled ham. Top with the sprouts and close the sandwiches. If making larger sandwiches, quarter them before serving.