Ham and Havarti Sub Sandwiches
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If you caught yesterday’s post, you know I’ve been swooning over my roasted red pepper sandwich spread. It’s made with roasted red peppers, cream cheese, mayonnaise, basil, salt, and pepper. Today, I’m excited to show you a delicious way to put it to use. Meet your new favorite: Ham and Havarti Sub Sandwiches. This sandwich is all about bold flavor and cozy simplicity, featuring one of my all-time favorite cheeses: creamy, buttery Havarti.
What makes this sandwich so crave-worthy is the way every element complements the next. The roasted red pepper spread brings a smoky, slightly tangy richness. The deli ham adds a savory bite and the Havarti buttery flavor that brings it all together. Add in fresh spinach and a hint of dill, and you’ve got something truly special. It’s one of those recipes that feels fancy enough for a picnic or casual gathering, but it’s also quick enough to pull together on a busy weeknight.
Lately, I’ve been daydreaming about packing this up in a picnic basket, heading to an outdoor concert, and sharing it with friends on a cool summer evening. It’s one of those recipes that just feels like a celebration—without requiring any fuss.
When I’m making these sandwiches, I love using a loaf of French bread from Sam’s Club. It’s the perfect base: not too wide, with a soft crust and fluffy interior that holds all those delicious layers without overwhelming them. It’s become my go-to for building substantial, crowd-pleasing sandwiches.
Ingredients for Ham and Havarti Sub Sandwiches
- FRENCH BREAD
- RECIPE OF ROASTED RED PEPPER SPREAD
- DILL WEED
- BABY SPINACH
- HONEY HAM
- BLACK FOREST HAM
- HAVARTI CHEESE SLICES
Instructions for Ham and Havarti Sub Sandwiches
To assemble the sandwich, begin by spreading a generous—but not overly thick—layer of roasted red pepper sandwich spread on each bread half of the French bread loaf. (You may not need the full batch of spread.)
Next, sprinkle a light dusting of dill weed over the top half of the loaf for a burst of fresh flavor.
On the bottom half, layer spinach leaves evenly, then add both varieties of ham slices and finish with slices of creamy Havarti cheese. Place the top half of the loaf over the fillings to complete the sub.
Slice into 8 portions and serve. This recipe makes 8 hearty sandwiches—perfect for sharing!
Frequently Asked Questions
Can I make this sandwich ahead of time?
Absolutely! You can assemble the sandwich a few hours in advance. Just wrap it tightly in plastic wrap and refrigerate. For best texture, add the spinach right before serving so it stays crisp.
What kind of ham works best?
Any deli-sliced ham will work, but smoked or honey ham adds extra depth of flavor. Feel free to mix two types for a savory twist.
Can I use a different cheese if I don’t have Havarti?
Definitely! Swiss, provolone, or even white cheddar would be delicious substitutes, depending on your taste preferences.
Is the roasted red pepper spread spicy?
Not typically! It’s more tangy and sweet with a gentle warmth. But you can adjust the heat by adding crushed red pepper flakes or a splash of hot sauce if you like a little kick.
How do I keep the sandwich from getting soggy?
Use just enough spread to coat the bread without overloading it, and consider layering the spinach between the ham and cheese to act as a moisture barrier.
FOR MORE RECIPES LIKE THIS, TRY:
Ham and Havarti Sub Sandwiches
Real Mom Kitchen
Equipment
Ingredients
- 1 loaf French bread sliced in half lengthwise
- ½ – 1 recipe roasted red pepper sandwich spread
- ½ tsp dill weed
- 3 cups baby spinach
- 8 oz honey ham thinly sliced
- 8 oz black forest ham thinly sliced
- 6 slices havarti cheese
Instructions
- Spread both halves of the french bread loaf. You want a nice layer, but not to heavy. I didn’t use the whole recipe of roasted red pepper sandwich spread.
- Sprinkle dill weed over the sandwich spread on the top half of the french bread loaf.
- Top bottom half of french bread loaf with spinach followed by the hams and slices of cheese. Then top with top half of the french bread loaf.
- Cut into 8 sandwiches and serve. Serves 8.
Nutrition
Recipe adapted from Cooking with Paula Deen.
