Ham Egg Herb Sandwiches
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Sandwiches layered with smoked ham, sliced hard-boiled eggs, fresh cucumber, and a vibrant herb mix. Cream cheese spread adds creaminess. Herbs include basil, chives, and tarragon with a splash of lemon juice. Cornichons provide tang. Uses thin sandwich bread. Ready in about 20 minutes. Yields 4 servings.
Prep:
20 min
Cook:
10 min
Total:
30 min
Servings:
4 servings
#sandwich
#lunch
#French-inspired
#quick meal
#avocado
#herbs
#smoked ham
#cream cheese
Ham and eggs. Herby tang and cream cheese. Crunchy cucumber, silky avocado. Cornichons chunked small, tossed with basil, dill, chives, and lemon juice. Shards of flavor scattered through soft bread. Smoked ham, thin layers lying across spread cheese. Egg slices nestled between. Arugula for the pepper bite. No waiting. Just build and serve in under half an hour. Quick lunch, light dinner or picnic pack. The avocado twist cools and fattens. Goes beyond the classic. A quick, savory stack. Close, press. Eat.
Ingredients
- 50 ml minced cornichons (about 4 small), finely chopped
- 20 ml fresh tarragon, finely chopped
- 20 ml fresh basil leaves, chopped
- 20 ml fresh dill, chopped
- 15 ml chopped chives
- 12 ml lemon juice (approx 2 1/2 teaspoons)
- 4 thin sandwich rolls or flatbreads
- 150 g cream cheese, softened
- 8 slices smoked ham
- 4 hard-boiled eggs, peeled and thinly sliced
- 1/3 cucumber, peeled and sliced paper-thin
- 1 ripe avocado, sliced
- Handful of fresh arugula leaves
- Salt and freshly ground black pepper
About the ingredients
Cornichons usually small and sour cucumber pickles, add sharpness when finely chopped. Tarragon and dill replaced original chives and aneth to shift herbal base, keep freshness but with less sweetness and a slight licorice note. Added avocado for creaminess, balances acidity, creates texture contrast. Herb quantities adjusted down by about a third to reduce overpowering flavor. Lemon juice reduced slightly to avoid too bright sourness that competes with delicate egg. Sandwich bread swaps from flatbread to thin sandwich rolls here for sturdiness and bite. Cream cheese softened helps easy spreading and holds aromas. Fresh herbs cut with scissors or sharp knife keeps edge. Salt and pepper season all layers, don’t skip. Together gives balanced, layered complexity in each bite.
Method
- Whisk lemon juice with herbs, cornichons, and chopped chives. Season with salt and pepper—set aside to meld.
- Spread cream cheese on insides of each sandwich roll or flatbread evenly.
- Layer ham slices atop cream cheese, then arrange egg slices in even rows.
- Add cucumber slices, followed by avocado pieces and a few arugula leaves for bite.
- Spoon herb and cornichon mix generously over the fillings.
- Fold or close sandwiches tight. Press lightly to compact.
- Serve immediately or wrap and chill up to 2 hours. Flavors develop but bread may soften.
- Optional: toast bread lightly before assembling for crunch and warmth—adds a nice contrast.
- For a slight heat, add thin slices of fresh green chili or a dash of smoked paprika into the herb mix.
Cooking tips
Begin herb mix early. Toss herbs, cornichons with lemon. Let sit for flavor melding. Spread cream cheese fully on bread insides to act as moisture barrier and flavor binder. Arrange ham in even layer not too thick to avoid overpowering. Egg slices thin, overlapping to cover bread surface but not pile too dense. Cucumber and avocado sliced thinly for texture crunch and cream. Adding arugula last keeps peppery flavor bright, texture crisp. Herb mix spooned last adds punch of acidity and freshness. Closing sandwich tight compresses ingredients merging textures. Chill briefly for set or toast bread first for crunch and warmth. Try chili or smoked spice addition in herbs if wanted heat. Serve promptly or wrapped chilled up to 2 hours—bread can soften but flavors deepen.
Chef's notes
- 💡 Herbs chopped fine with scissors, not dull knife. Keeps edges fresh, sharp flavor. Toss with lemon juice early. Cornichons chopped very small, so they mix evenly, no big pickles bit. Let herb blend sit few minutes. Flavors merge slowly, not rushed. Spread cream cheese fully, it blocks bread sog, locks moisture. Softens bread under fillings, stops egg wetness soaking in. Not too thick ham layer, thin enough to taste, not block herbs. Egg slices thin but cover bread fully. Overlap slightly, uniform layer. Add avocado last, sliced thin to hold shape, prevent squish. Arugula tops finish, adds pepper pop and crunch.
- 💡 Don’t skip salt, pepper every layer. Season cream cheese, eggs, cucumber lightly. Layering salt layers builds balanced taste. If sandwich sits in fridge, bread softens, but flavors grow. Wrap tight in cling or parchment. Chilling 1-2 hours changes texture, melds tangy herb punch. Toasted bread options for crunch, warm aroma. Toast just before spreading cream cheese so it still melts slow. Optional heat goes in herb mix, thin chili slices or pinch smoked paprika. Adds warmth without overwhelming herb brightness. Skipping heat? Fine. More aromatic than heavy spice level here.
- 💡 Avocado adds cream, fats, cools acidity. Choose ripe but firm to ease slicing, avoid mush. Peel and slice paper thin for texture contrast. Cucumber peeled, sliced thin too. Avoid thick slices; cause watery layers and soggy bread. Cornichons add sharp acidic snap, balance cream and fat. Fresh herbs chosen for licorice, anise notes — tarragon, dill, basil keeps it fresh, chives cut with acidity of lemon juice. Mixing herb quantities lowered to avoid overshadowing mild egg taste. Lemon juice reduced for less brightness, not overpowering protein flavors.
- 💡 Eggs peeled carefully, slice right after cooling. Thin slices meant for coverage, not heap. Eggs have mild flavor, layer acts as soft filling base. Ham smoked, savory but avoid thick slices. Thin enough for delicate bite, supporting herb mix and cream cheese. Press sandwich lightly when closing, compacts ingredients but not to crush avocado or eggs. Keeps layers unified. Folding flatbreads makes less sturdy sandwiches, rolls provide structure and hold shape better. Bread chosen thin for enough crumb, but not heavy blocking herb and filling taste.
- 💡 Start herb mix before assembling. Toss herbs, cornichons, lemon juice—flavors marry while you prep other components. Spread cream cheese first, acts as glue and moisture barrier. Layer filling items thinly in order: ham, eggs, cucumber, avocado, arugula. Spoon herb mix last, spreads acidic tang right on top. Fold or close sandwich tight, compress slightly so ingredients merge. Toast bread beforehand for crunch and to avoid sogginess if eating right away. Variations in heat possible with fresh chili or paprika. Wrap and chill for flavors deeper but bread may soften—tradeoff.
Common questions
How to keep sandwich from soggy?
Spread cream cheese well. Acts barrier. Thin cucumber and avocado slices less watery. Wrap tight, chill briefly. Toast bread before spread helps. Not too thick layers inside. Keeps bread firmer.
Can herbs be changed?
Yes but herbs chosen for balance. Tarragon, dill, basil add brightness, slight licorice tone. Replacing chives shifts herb base too. Lemon juice cut to avoid harshness with eggs. Use fresh herbs chopped finely. Dried won’t work the same.
What if I want heat?
Add thin fresh green chili slices or smoked paprika to herb mix. Gives mild warmth, no spice overload. Mix early to meld flavors. Can skip or do partial amount. Heat in balance with cream cheese and avocado.
How long keep assembled sandwich?
Eat fresh best, flavors strongest early. Chill up to 2 hours wrapped tight. Bread softens but flavors meld deeper. Toast bread first if storing longer, slows sogginess. Avoid freezing. Wrap well or store in airtight container.
