Grilled Ham And Brie Sandwiches Food

HAM AND BRIE SANDWICH

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.

GRILLED HAM AND CHEESE SANDWICH

Steps:

• To assemble the sandwiches, butter both sides of each bread slice. Lay ham and cheese on one slice and cover with the another slice. Trim the crusts off the sides.
• Heat a saute pan over medium-low heat, then fry the sandwiches until the cheese starts to melt and the sandwiches are golden brown, about 3 minutes on each side. You may need to add more butter to the pan.
• Remove the sandwiches to paper towels to drain, let them cool for 1 minute, then cut into quarters diagonally and serve 3 quarters each per serving.

GRILLED HAM AND BRIE SANDWICHES

Steps:

• Butter one side of each slice of bread. Turn them butter down side on waxed paper,saran wrap or something on the counter.
• Spread with mustard then layer with ham and Brie.
• Top with a slice of sourdough, butter out.
• Heat pan or griddle to medium heat and grill sandwiches.
• When brown to your liking, turn them over and grill again.

HAM AND BRIE PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.
• Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter.
• Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.

CASH STORE'S GRILLED HAM, BRIE & PEAR SANDWICH

Steps:

• Preheat skillet.
• Butter each slice of bread. Place one slice butter side down, then spread with mayo.
• Layer ham, brie, then pear.
• Top with last slice of bread, butter side up.
• Brown SLOWLY, then flip to brown other side until brie is melted and ham is warm.

GRILLED BRIE, FIG AND PROSCIUTTO SANDWICHES

Steps:

• Spread the fig preserves onto 4 slices of bread.
• Cut the Brie into 8 long, thin slices.
• Lay 2 slices of Brie over the preserves. (I have also used creme de brie since I don't really care for the rind of Brie. If you go this route you can just spread the creme de Brie over the other slices of bread.).
• Arrange the prosciutto over the Brie.
• Top with the remaining 4 slices of bread.
• Spread half of the butter over the tops of the sandwiches and invert onto a hot skillet or pan.
• Spread the remaining butter on the other side of the sandwiches.
• Cook on the stove or in the oven, turning the sandwiches over once or twice, until the bread is golden brown and the Brie is melted.
• Cut in half to serve.

GRILLED CAMEMBERT SANDWICHES (OR BRIE)

Steps:

• Heat olive oil and cracked pepper over low heat. Turn off heat and let infuse for 10 minutes.
• Place sliced cheese on half of the bread slices (making sure the cheese comes to the edge of the crust). Place top slice on each sandwich and put them together so they are crust to crust. Cover all the sandwiches with a layer of plastic wrap and place a medium cutting board on top of sandwiches to gently weigh them down for 15 minutes.
• Using a pastry brush, thoroughly brush surface of both faces of the sandwich with the pepper oil.
• Preheat a Panini griddle on low or a medium saute pan over low heat. Wipe surface with a little oil. Place sandwiches in griddle or pan and cook until lightly browned, 2-3 minutes per side until cheese is melted. Keep heat low so bread doesn't burn.
• Serve with tomato soup.

HAM AND BRIE MELTS

Steps:

• Spread 4 bread slices with half of the preserves. Layer with ham and cheese. Spread remaining bread with remaining preserves; place over cheese, preserves side down. Spread outsides of sandwiches with butter., In a large cast-iron or other heavy skillet, toast sandwiches over medium heat until golden brown and cheese is melted, 2-3 minutes on each side.

GRILLED BRIE SANDWICHES WITH GREENS AND GARLIC

Steps:

• In a large skillet cook garlic in hot oil for 30 seconds.
• Add spinach.
• Cook over medium heat, tossing till spinach begins to wilt; remove from heat and set aside.
• Divide the cheese among 4 slices of the bread.
• Top with spinach-garlic mixture.
• Cover with remaining bread slices.
• Lightly butter the outside of each sandwich.
• In a large skillet cook half of the sandwiches over medium-low heat for 5 to 7 minutes or till golden brown.
• Turn sandwich and cook for 2 minutes more or till golden brown and cheese melts.
• Transfer to a warm oven.
• Repeat with remaining sandwiches.