Grilled Ham and Brie

Bree, Baked Bree

There are few things in life that are more comforting or homey than a grilled cheese sandwich. I cannot think of an occasion when a grilled cheese sandwich is not appropriate. Bread, cheese and butter is always a winning combination. But why not change it up a little bit? Here, I have made a little upscale grilled cheese. Multigrain bread, Brie cheese, high-quality ham and fancy mustard and raspberry all melted together? Yes please!

As a mother of 3, I have made many a grilled cheese. My best tip is to butter one side of the sandwich, put the buttered side down in the pan, then butter the top. Less messy. Also, resist the urge to turn the heat way up. A gentler heat melts the cheese without burning the bread.

Grilled Ham and Brie

By Bree


4 tablespoons butter, room temperature
4 tablespoons Dijon mustard
4 tablespoons raspberry preserves
8 ounces Brie cheese, thinly sliced
8 slices black forest ham, thinly sliced
8 slices multigrain bread


Heat a skillet over medium-low heat.

Assemble the sandwiches by laying 8 slices of bread on a large cutting board. Coat 4 slices with Dijon mustard. Coat 4 slices of bread with raspberry jam. Assemble sandwiches by layering brie cheese and ham. Top with bread and spread with butter on one side of sandwich. Place buttered side of bread in pan. Butter other side of bread. Cook until bread is toasted and brown and cheese begins to melt, about 2 minutes per side.

Slice in half and serve immediately.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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