Ingredients

• 1 tablespoon sour cream
• 1 tablespoon finely sliced chives
• 1 teaspoon Dijon mustard
• 1 teaspoon horseradish
• Freshly ground black pepper
• 1 medium jicama, about 4 inches wide, peeled and cut into eight 1/3-inch rounds
• 6 ounces sliced low-sodium deli ham
• 4 slices Havarti cheese (about 3 ounces)
• 2 cups baby arugula
• Dill pickle spears for serving, optional

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Instructions

1. Stir together the sour cream, chives, mustard, horseradish and a few grinds of black pepper in a small bowl.
2. Lay four slices of jicama out on a work surface. Spread each with some of the mustard-horseradish sauce, top each with 1/4 of the ham, a slice of cheese, and about 1/2 cup of arugula. Sandwich with the remaining jicama slices, cut in half and serve with a pickle spear if using.