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.
Grilled Open-face Ham, Brie, and Arugula Sandwiches
Photo: Annabelle Breakey; Styling: Randy Mon
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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
- 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
- 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.
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