Remove the rind from the Brie while the cheese is still cold, and choose a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Look for a ham steak that’s labeled “ham in natural juices.”
SERVES: 4
INGREDIENTS:
- 1 large baguette (about 1 lb.), cut into 4 pieces
- 7 oz. Brie, most of the rind trimmed off and thinly sliced
- 2 Tbs. unsalted butter
- 1 1/2 medium Granny Smith apples, peeled (optional), cored, and cut into 1/4-inch-thick wedges (about 1 1/2 cups)
- 3/4 lb. ham steak, thinly sliced on the diagonal
- 2 Tbs. whole-grain Dijon mustard
- 1 Tbs. honey
- 1 tsp. chopped fresh thyme
INSTRUCTIONS:
- PREHEAT OVEN:
Position a rack in the center of the oven and heat the oven to 425°F.
- PREPARE BAGUETTE:
Split the baguette pieces lengthwise, open them up like a book, and top one side with the Brie. Set on a baking sheet lined with parchment paper or aluminum foil, and bake until the cheese melts and the bread lightly browns, about 5 minutes.
- COOK APPLES AND HAM:
Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over medium-high heat. Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes. Add the ham and cook, gently tossing, until it warms.
- ADD MUSTARD, HONEY, AND THYME:
Remove from the heat and gently toss with the mustard, honey, and thyme until the ham and apples are evenly coated.
- ASSEMBLE SANDWICH:
Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.
NOTE:
- Remove the rind from the Brie while the cheese is still cold, and choose a thinly sliced ham steak rather than deli ham for a meaty flavor and texture. Look for a ham steak that’s labeled “ham in natural juices.”
