Nectarine, Roasted Pepper and Ham Sandwich

Servings: 1 sandwich
Author: Dini from The Flavor Bender
Print Recipe


  • 3 slices of Hillshire Farm® Thin Sliced Honey Ham
  • 2 slices of Pepperidge Farm® Harvest Blends ™ Ancient Grain Bread
  • Hellmann's® Real Mayonnaise
  • Roasted Red Pepper slices instructions to roast your own in methods
  • ½ Nectarine cut into thin wedges, or slices
  • Arugula
  • salt and pepper to taste


Roasted Red Pepper

  • Preheat broiler to 425°F.
  • Wash and dry the roasted red peppers.
  • Remove the stem and seeds from a red bell pepper. Cut the pepper into quarters, and then each quarter in half for 8 slices. Remove the white pith.
  • Place the cut pieces on a lined baking tray, skin side up.
  • Drizzle with olive oil, and rub to coat.
  • Transfer to the preheated oven and broil for 5 minutes. Check on the peppers and rotate to ensure even charring. Broil for a further 5 - 10 minutes until there is a nice black char on the skins.
  • Remove from the oven. Using tongs, place the hot red pepper slices in a bowl and cover tightly with plastic wrap - this is to steam the pepper slices, so that the skin will be easier to remove.
  • When the roasted red pepper has cooled down, peel the skin. Place these pepper slices in a jar, add some olive oil and salt. Cover and store in the fridge.
  • Use as needed.

Assembling the Ham Sandwich

  • Spread mayonnaise on one side of each bread slice.
  • Place 3 slices of the thinly sliced honey ham on one bread slice.
  • Top this with the roasted red pepper and thinly sliced nectarine (optional - add some ground black pepper on top).
  • Add arugula leaves, and top with the second slice of bread. Slice in half and serve. Enjoy!