ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Grilled Open-face Ham, Brie, and Arugula Sandwiches

Photo: Annabelle Breakey; Styling: Randy Mon
Total time 20 mins
Yield Makes 20 sandwiches
Prepare to indulge in a life-changing sandwich. The combination of creamy brie, salty ham, and crisp arugula is heaven on a plate.

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

Nutrition 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

How to Make It

  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.

  4. Note: Nutritional analysis is per sandwich.