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Oven-Toasted Ham, Brie and Apple Sandwiches

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Serves 4

To give this sandwich a substantial main-course feel, look for a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Creamy brie and crunchy tart-sweet apples complement the robust ham.

  • 1 large baguette (about 1 lb.), cut into 4 pieces
  • 7 oz. brie, most of the rind trimmed off and thinly sliced  (trim and slice the brie while it's cold)
  • 2 Tbs. unsalted butter
  • 1-1/2 medium Granny Smith apples, cored, and cut into 1/4-inch-thick wedges (about 1-1/2 cups)
  • 3/4 lb. ham steak, thinly sliced on the diagonal
  • 2 Tbs. whole-grain Dijon mustard
  • 1 Tbs. honey
  • 1 tsp. chopped fresh thyme
Tip:
Look for a ham steak that’s labeled “ham in natural juices.”

Position a rack in the center of the oven and heat the oven to 425°F. Split the baguette pieces lengthwise, open them up like a book, and top one side with the brie. Set on a baking sheet lined with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.

Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over medium-high heat. Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes. Add the ham and cook, gently tossing, until it warms. Remove from the heat and gently toss with the mustard, honey, and thyme until the ham and apples are evenly coated. Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.

Serving Suggestions

Serve with a few Parsnip, Potato, and Scallion Pancakes on the side.

Photo: Maren Caruso



Sandwich looks great. I am not sure you would add potato pancakes to a sandwich meal...I think you need a salad or a veg!

What kind of advice is this??? Removing the rind of Brie?? If a cheese has a rind, it is meant to be eaten, if it has a waxed coating, then it should be removed. All cheese makers will tell you that the rind is full of the wonderful benefits of aging cheese. We had a beautifully aged Stilton on Christmas Day and my English friend was removing the rind, she was so surprised and pleased when I told her why she should eat it......it contrasted the blue interior of the cheese, it was sweet and nutty. The complexity of flavours is why these wonderful cheeses are so loved. The sliced Granny Smith Apples are too thick in the sandwich you pictured, more slices and razor thin is much easier to eat.

Super easy to make! Good fall food. I used extra sharp cheddar instead of brie---worked well.

Very good sandwich, I served it on ciabatta bread and everyone loved it!

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