Ham Brie Marmalade Arugula Pressed Sandwich Recipe 435

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HAM AND BRIE BAGUETTE SANDWICH



Ham and Brie Baguette Sandwich image

Brie, ham, mustard, and a baguette are all the ingredients you need to make this flavorful sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes three 6-inch sandwiches

Number Of Ingredients 4

1 (18-inch-long) baguette
1/4 cup mustard
8 ounces good-quality ham, such as black forest
4 ounces brie cheese, sliced 1/4 inch thick

Steps:

  • Slice baguette horizontally, and spread both sides with mustard. Layer one side with ham and brie, and top with the other half of the loaf. Slice the baguette into three 6-inch sandwiches.

HAM, BRIE, MARMALADE & ARUGULA PRESSED SANDWICH RECIPE - (4.3/5)



Ham, Brie, Marmalade & Arugula Pressed Sandwich Recipe - (4.3/5) image

Provided by Deli1

Number Of Ingredients 8

4 slices rustic country bread, sliced 1/2-inch thick
2 teaspoons Dijon mustard (or more, if you prefer)
4 ounces brie, cut into 1/4-inch slices (about 6 slices)
8 ounces cooked ham, sliced (about 8 slices)
Freshly-ground pepper
2 tablespoons marmalade
2 tablespoons extra-virgin olive oil
1/2 cup arugula

Steps:

  • Spread two slices of bread with 1 teaspoon mustard each. Layer each piece of bread with 3 slices of Brie, 4 slices ham, and a few grinds of fresh black pepper. Spread the each of the remaining slices of bread with 1 tablespoon of marmalade and place each slice marmalade-side-down on top of the sandwich. Brush both sides of each sandwich with olive oil. Set the sandwiches in a panini grill set on High and cook until bread is golden brown and cheese has melted, about 5 minutes (depending on your machine). When finished cooking, remove the tops of each sandwich and lay on 1/4 cup arugula on top. Smush bread back down on top of arugula, cut in half, and serve warm. To make stovetop sandwiches: Using a cast-iron pan or your favorite heavy-duty skillet, cook sandwich 3 to 4 minutes on each side, or until golden brown.

HAM AND BRIE SANDWICH



Ham and Brie Sandwich image

This tasty sandwich was inspired by one I had in a little cafe. Enjoy!

Provided by sweet tea

Categories     Main Dish Recipes     Pork     Ham

Time 16m

Yield 2

Number Of Ingredients 6

6 slices black forest ham
½ (8 ounce) wedge Brie cheese, sliced
2 tablespoons apricot preserves
1 tablespoon Dijon mustard
4 thick slices Italian bread
1 tablespoon olive oil

Steps:

  • Assemble the sandwiches by layering the ham, brie cheese, apricot preserves, and mustard in equal amounts on two pieces of bread, topping with the remaining two slices of bread. Brush the top of each sandwich with olive oil.
  • Heat a grill pan over medium heat. Once the pan is hot, lie the sandwiches, oiled side down, in the pan. Brush the top of each sandwich with oil. Cook each side until the bread is golden brown, about 3 minutes per side.

Nutrition Facts : Calories 457.2 calories, Carbohydrate 42.7 g, Cholesterol 56.8 mg, Fat 24.5 g, Fiber 1.6 g, Protein 16.8 g, SaturatedFat 11.3 g, Sodium 879.6 mg, Sugar 9.4 g

MARMALADE HAM, CHEESE, AND ARUGULA SANDWICH



Marmalade Ham, Cheese, and Arugula Sandwich image

This twist on the ham and cheese sandwich is a great way to use up that marmalade you keep getting every year during the holidays.

Provided by Kylee Newton

Yield Serves 2-3

Number Of Ingredients 8

1 French-style baguette
1-1½ tbsp unsalted butter, at room temperature
1-2 tsp Dijon or multigrain mustard
2 tsp marmalade, any type
3-4 slices of Marmalade Christmas Ham
4-5 slices of Brie, Emmental, or cheddar
Handful arugula
Sea salt and freshly ground black pepper, to taste

Steps:

  • Slice the baguette down the middle lengthways, leaving one edge still attached so you can open it like a hinge. Butter the top and bottom of the soft bread inside, then spread mustard on the top half and marmalade on the bottom half. Fold the ham and push in, then top with the cheese and arugula. Season and close the sandwich, gently squeezing it together as you slice it in half.

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