I can’t believe it’s been almost FOUR months since I’ve had a Sammich Saturday post! I know I’ve had sandwiches of some sort on the menu for the past couple of months, but they are either repeats or have gotten pushed back a week, then another week, and so on. I’m happy though, that for the re-introduction of Sammich Saturday, I have something a little different but very yummy to share with you!!
A few weeks back when I made the Brie & Brisket Tacos, I had this sammich planned to make to use up the rest of the brie. And then it didn’t happen. But I couldn’t let much time pass without making it, because it sounded too good. And after church on Sundays, I like to have something quick to prepare because J is usually starving. Panini take all of 5 minutes to fix and he loves them. This one was no exception. I know he thinks that some of the food I put in front of him looks weird and he’s probably a little scared sometimes, but he’s gracious and tries it anyway. And fortunately, with the exception of one lentil debacle, he seems to always like what I’ve made.
I do recommend using a hearty bread – I used regular wheat bread and the marmalade seeped through a little bit and made that side of the sammich a little sticky. A heartier bread should eliminate that issue. They were delicious nonetheless. The sweet marmalade, tangy Dijon, and creamy brie went great together with the ham and arugula. I will definitely be making these again. Maybe even this weekend!!
Ham, Brie, Marmalade, and Arugula Pressed Sammich
As seen on theKitchn
- 4 slices bread, 1/2-inch thick (I used whole wheat)
- 2 tsp Dijon mustard (more, if you prefer)
- 4 oz brie, cut into ¼-inch slices
- 8 oz sliced, cooked ham
- Freshly-ground pepper, to taste
- 2 Tbsp marmalade (I used orange marmalade)
- 2 Tbsp extra-virgin olive oil
- 1/2 cup arugula
- Spread 1 teaspoon of mustard onto two slices of the bread, and top with three slices of brie, four slices of ham and a little black pepper.
- On the remaining two slices of bread, spread 1 tablespoon of marmalade and place one on top of each sandwich.
- Turn your panini press on and allow to heat up. While you’re waiting, brush both sides of each sandwich with a little bit of olive oil. Set the sandwiches in the panini press, close the top and cook until the bread is golden brown and cheese has melted, about 3-5 minutes. (If you don’t have a panini press, you can use a heavy skillet and place a hot, foil-wrapped brick on top for the same effect, minus the grill marks.)
- When finished cooking, remove the tops of each sandwich and add 1/4 cup arugula on top. Press bread back down on top of arugula, cut in half, and serve warm.