Grilled Open-face Ham, Brie, and Arugula Sandwiches

Grilled Open-face Ham, Brie, and Arugula Sandwiches Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Prepare to indulge in a life-changing sandwich. The combination of creamy brie, salty ham, and crisp arugula is heaven on a plate.

Yield:

Makes 20 sandwiches
Total time: 20 Minutes

Recipe from

Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 245
Caloriesfromfat 59 %
Protein 12 g
Fat 16 g
Satfat 4.9 g
Carbohydrate 22 g
Fiber 1.2 g
Sodium 580 mg
Cholesterol 32 mg

Ingredients

1/4 cup olive oil, plus more for grilling bread
Juice and zest of 1 lemon
1 garlic clove, minced
1 teaspoon sugar
Salt and freshly ground black pepper
20 slices (1/2 to 3/4 in. thick) ciabatta (1 loaf)
1 pound brie cheese, cut into 1/4-in. by 2-in. slices
3/4 pound ham, thinly sliced
About 1/2 lb. arugula, washed and spun dry

Preparation

1. Put 1/4 cup olive oil, the lemon juice and zest, garlic, sugar, and salt and pepper to taste in a blender and pulse to combine.

2. Preheat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Brush oil on both sides of bread and put on grill; sprinkle with salt and pepper. Grill 2 minutes. Turn over, top with cheese, close lid, and grill until cheese melts, 1 to 2 minutes.

3. Top cheese evenly with ham. In a large bowl, toss arugula with vinaigrette and arrange a handful on each sandwich. Drizzle remaining vinaigrette over sandwiches.

Note: Nutritional analysis is per sandwich.

Karen Biggs, Lake Forest Park, WA,

Sunset

April 2008
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