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Ham and Brie Melts
Aug. 4th, 2021 11:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
fuzzyredFrom two weeks ago, here is the "recipe" for Ham and Brie Melts from the tasteofhome 2012 Annual Recipes cookbook. Since these are essentially grilled cheese sandwiches, it feels a bit like cheating, but I have definitely not made them before and they *are* in the cookbook, so I'm going to roll with it.
( recipe )
Thoughts and Variations
I couldn't find apricot preserves, so I used apricot jam instead which seemed to work just fine. The Brie was maybe less than 8 ounces, but not by much, and was still enough for 4 sandwiches.
This actually made a really nice sandwich. I didn't measure anything, just spread the jam and the butter as appropriate to cover the bread. The sweetness of the jam was balanced by the ham and the cheese and it all made for a very nice sandwich, and a good change from a regular grilled cheese.
One thing I would change next time would be to test one sandwich and see if I mind leaving the rind on or not. I didn't realize it was edible, so I removed it like suggested, but I absolutely used the wrong knife and it was a gigantic pain in the rear. Being able to skip this step would be great if I don't mind the texture/flavour of the rind. Definitely a recipe to keep in mind next time I want a jazzed up grilled cheese.
( recipe )
Thoughts and Variations
I couldn't find apricot preserves, so I used apricot jam instead which seemed to work just fine. The Brie was maybe less than 8 ounces, but not by much, and was still enough for 4 sandwiches.
This actually made a really nice sandwich. I didn't measure anything, just spread the jam and the butter as appropriate to cover the bread. The sweetness of the jam was balanced by the ham and the cheese and it all made for a very nice sandwich, and a good change from a regular grilled cheese.
One thing I would change next time would be to test one sandwich and see if I mind leaving the rind on or not. I didn't realize it was edible, so I removed it like suggested, but I absolutely used the wrong knife and it was a gigantic pain in the rear. Being able to skip this step would be great if I don't mind the texture/flavour of the rind. Definitely a recipe to keep in mind next time I want a jazzed up grilled cheese.
