Recipe: Ham & Brie Breakfast Sandwich
Even thought I sent my friends home with leftovers the last time I made Chef Michael Olson’s Overnight Holiday Ham, I still found myself with my own pile of leftovers. Inspired by a dish I had on a recent trip to San Antonio, I decided to use some of my leftover slow-baked ham to create the ultimate ham & brie breakfast sandwich. I topped a slice of buttermilk french toast with diced apples and dijon mustard, a generous portion of baked ham, and then topped it all with slices of brie.
It was so good I made it for friends two weekends in a row – it is worth baking a ham for. Depending on your audience – this is great topped with another slice of buttermilk french toast, or served open faced after a few minutes under the broiler to slight melt the brie. French toast + meat + cheese +mustard… I think chef Michael Olson would be proud of my ham recycling skills.
Ham & Brie Breakfast Sandwich
What you’ll need…
4 slices of bread
1/2 cup of buttermilk
pinch of salt
1 – 2 cups of leftover ham, cubed or bite-sized chunks
6-8 slices of brie
1 apple, cored and peeled
2 tbsp dijon mustard
In a medium sized bowl, mix eggs, buttermilk and salt. Drench bread slices in the egg mixture.Over medium heat in a non-stick pan, cook the bread until lightly browned on each side.
Meanwhile, grate the apple into a bowl and mix in thedijon.
To assemble, place one slice of the buttermilk French toast on the plate and top with the apple-mustard mixture. Layer with ham and then top with the slices of brie. Place another slice of buttermilk French toast on top and slice down the middle. Enjoy!