kosher salt and black pepper
fennel bulb (10 ounces), thinly sliced (3 cups)
stalk celery, sliced (1/2 cup)
shallot, thinly sliced (1/2 cup)
slices dark rye bread
baked or deli ham, sliced
potato chips, for serving
- In a large bowl, whisk together the mayonnaise, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper. Add the raisins, fennel, celery, and shallot and toss to coat.
- Dividing evenly, form sandwiches with the bread, slaw, and ham. Serve with potato chips.