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Pan Seared Ham and Pecan Sandwich

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"Slices of ham are cooked briefly in a sauce of olive oil, pineapple juice, brown sugar, Dijon mustard, and pecans; then piled high on toasted hamburger buns, and topped with tomatoes and loose-leaf spinach."
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servings 437 cals
Original recipe yields 4 servings


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  1. In a large nonstick skillet, warm pecans over medium-heat for 2 to 3 minutes, or until lightly toasted, stirring occasionally. Transfer to a small bowl and reserve.
  2. Wipe pan clean with paper towel. Add olive oil to pan, swirling to coat. Cook ham slices on one side over medium-heat for 2 to 3 minutes, or until lightly browned. Turn slices over and cook for an additional 2 to 3 minutes, or until lightly browned. Add, pineapple juice, light brown sugar, and Dijon mustard. Bring to a simmer over medium-high heat and cook for 3 to 4 minutes, or until liquid is reduced by 1/2, turning the ham slices occasionally to coat with mixture. Stir in reserved pecans and remove from heat.
  3. To assemble the sandwich, spread 1 tablespoon light mayonnaise on each of the bottom halves of a toasted wheat hamburger buns. Place two slices of ham (with some of the reserved juices) on top of the bottom part of the bun. Arrange 2 slices of Italian plum tomatoes and 1/2 cup spinach on top. Place top part of bun on top and serve.


  • Recipe provided by Mrs. Baird's Bakeries

Nutrition Facts

Per Serving: 437 calories; 26.6 g fat; 34 g carbohydrates; 16 g protein; 37 mg cholesterol; 1174 mg sodium. Full nutrition


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