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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

2 eggs

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

Directions:

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!