Sundays are a day for relaxing, filling idle time, and fighting the Sunday Scaries. In our house, we like to use Sunday mornings to test new recipes and use up fun odds and ends ingredients from the past week. Today we had some excellent ingredients leftover from our Christmas Eve cheese and charcuterie board, and man did this sandwich experiment turn out great!
Local Ingredients
We live in Columbia, MO, a medium-sized college town in the Midwest US. I am constantly delighted by the food community in this area, and this sandwich showcases some amazing ingredients from a local charcuterie and a local cheesemaker.
The cheese in this sandwich is a blended sheep and Jersey cow milk bloomy rind, known as Woolly Rind, and comes from Green Dirt Farm, a farm located just a couple hours west of here that is running a sustainable operation and producing delicious cheeses!
Second, the sourdough bread and absolutely addicting maple-cured city ham come from Barred Owl Butcher & Table, right here in Columbia! If you’re a local and haven’t tried some of this restaurant’s phenomenal selection of meats, cheeses, wines and cocktails, you are missing out!
Improvisation
This recipe is an experiment, and I think I’d make a few adjustments next time, although this sandwich as is was decadent, filling, and addictively tasty! We used our favorite mayo, and the apple gave the sandwich a crisp, sweet flavor. I think next time I make this sandwich I will change it up and use a honey mustard, and maybe even a little drizzle of honey to finish the apples to kick up that sweet flavor a little bit.
Second, don’t have (or like) brie? No worries! This sandwich would be amazing with different cheeses. Try a sharp cheddar, a creamy provolone, or even a smoked gouda!
The bread is another great ingredient that doesn’t necessarily need to be what listed in this recipe. I would recommend a bread with flavor and quite a bit of texture to stand up to all the fat and flavor from the cheese and ham.
Sandwiches are a great way to try out new flavor combinations, let me know what improvisations you’d make in this recipe!
Decadent Brie, Ham & Apple Sandwich
Ingredients
- 2 large slices crusty sourdough bread
- 1 tbs butter
- 1 – 2 tbs mayo or honey mustard
- 2 – 6 slices maple-cured ham
- 2 – 3 oz. brie cheese (sheep, cow, or blended! Any soft, buttery cheese will do)
- 2 – 6 apple slices
- Sprinkle of black pepper
Directions
- On one side of your bread slices, spread just a very thin layer of butter
- On the other side of one of the slices of bread, spread half of the mayo or mustard (as much or as little as you like!)
- On top of that, layer the ham and brie slices
- Broil the sandwich, leaving the second piece of bread butter side up so it can toast, until the brie is starting to brown and bubble, and the toast is getting toasty, 4 – 5 minutes – but keep an eye on it!
- Remove the sandwich from the broiler and spread the rest of your mayo or mustard on the top slice of bread. Grind just a sprinkle of black pepper over each side.
- Layer apple slices on top of the melty cheese and place the top on your sandwich
Enjoy!
Do you have weekend routines that help stave off those Sunday feelings of dread? I’d love to hear about them!
Thank you!!1
I’m glad you enjoyed it!