Prepare to indulge in a life-changing sandwich. The combination of creamy brie, salty ham, and crisp arugula is heaven on a plate.
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
How to Make It
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.
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.
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.
The flavors on the simple dish appeal to many palates. Arugula with a citrus vinaigrette is a perfect marriage, and on this dish, it balances the savory flavors from the meat and cheese. Arugula also holds up nicely than other greens.
Mods: 1) I make half of each batch without ham for vegetarian guests, 2) I have grilled the bread in a heavy skillet instead over charcoal which makes this an even simpler recipe to prepare. 3) in a pinch, you can also use cheddar but it's not as decadent as brie. This is a lovely spring dish for guests, or for a simple dinner with the Hub. Pair with a chilled Reisling.
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!