The Hamgiving Sandwich Puts Easter Where It Belongs:

On a Biscuit

By David Tamarkin, Epicurious

The Thanksgiving Sandwich has nothing on this.

The Hamgiving Sandwich—yes, I just coined that term, you’re welcome—is a different beast. The base is sweet, salty ham. The bread is a tall, buttery biscuit. Mashed deviled eggs (my choice: the pickle-spiked version) add a layer of creaminess. Mustard and pickles wake the whole thing up.

And like any holiday sandwich, this one is malleable. Got extra sautéed chard? That’s perfect. Got hard-boiled eggs instead of deviled eggs? Just mash them with a little mayo (and, if you’re me, pickle juice). Served rolls instead of biscuits? You exerted questionable judgement, my friend, but those rolls will work just fine!

I won’t insult you with a recipe—you can put together a sandwich without guidance (though we do have a few sandwich theories that may help). But I will tell you this: To make a good Hamgiving sandwich, you need a bigger ham than you think, more deviled eggs than your family can possibly eat and twice as many biscuits as you think is wise. Otherwise you may only have enough leftovers for a couple Hamgiving sandwiches, when you really need enough for seven, eight, nine, even ten. Because Easter is only one day, but Hamgiving lasts a week.