Monday, July 08, 2013

Ham, Brie, Marmalade and Arugula Pressed Sandwich

I saw these Ham, Brie, Marmalade and Arugula Pressed Sandwiches on my friend Jaida's meal plan recently and was intrigued. I love all the ingredients but wondered how the marmalade would work with everything else. After Jaida posted about them and raved I knew I had to make them.


This was a great sandwich but I found the Dijon to be a bit overwhelming. I've decreased the amount and add some mayo to counteract that tartness. Baby Girl was a big fan even with the "spicy" mustard.


I don't know if anyone else has this problem but I have no luck with arugula these days. My store sells it in plastic bags that trap moisture and ruin the arugula before I can eat it. The day after SP brought the bag home the arugula was wilted and slimy. I had even removed it from the bag and wrapped it in paper towels but I guess the time it spent in the bag had set the spoiling process in motion. I was able to salvage a few pieces for this sandwich but next time I'll use spinach instead.

Ham, Brie, Marmalade and Arugula Pressed Sandwich
As seen on the Kitchn

8 slices rustic country bread, sliced 1/2-inch thick
2 teaspoons Dijon mustard
2 teaspoons mayo
8 ounces brie, cut into slices
Sliced cooked ham, about 16 slices
Freshly-ground pepper
4 tablespoons orange marmalade
Cooking spray
1 cup arugula

Spread four slices of bread with 1/2 teaspoon mustard and 1/2 teaspoon mayo each. Layer each piece of bread with 3 slices of Brie, 4 slices ham, and a few grinds of fresh black pepper. Spread the each of the remaining slices of bread with 1 tablespoon of marmalade and place each slice marmalade-side-down on top of the sandwich.

Spray both sides of each sandwich with cooking spray. Set the sandwiches in a panini grill set on high and cook until bread is golden brown and cheese has melted, about 5 minutes (depending on your machine). When finished cooking, remove the tops of each sandwich and add 1/4 cup arugula on top. Put back together, cut in half, and serve warm.
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