Grilled Open-face Ham, Brie, and Arugula Sandwiches

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:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 20 Minutes

Nutritional Information

Amount per serving
  • Calories: 245
  • Calories from fat: 59%
  • Protein: 12g
  • Fat: 16g
  • Saturated fat: 4.9g
  • Carbohydrate: 22g
  • Fiber: 1.2g
  • Sodium: 580mg
  • Cholesterol: 32mg

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. 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. 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. 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.
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