Arrange the bread slices on a foil-lined baking sheet. Place 2 pickle slices on each slice of bread, then spread about 1 tablespoon of the ham mixture on top. Bake the toasties for 8 to 10 minutes, until golden and bubbly. Cool for a few minutes before serving.

For an extra kick replace the pickles with jalapenos. Also, because I made a double batch, I had extra of the mixture, so the next morning I made an egg casserole.