Grilled Jambon & Brie Sandwich with Apricot

Yield Makes 4 sandwiches
RECIPE Ingredients
  • 4 panino or ciabatta rolls, sliced in half
  • 4 tablespoons apricot jam
  • 4 teaspoons Dijon mustard
  • 2 cups baby arugula
  • 12 thin slices Berkshire Pork Bistro Ham
  • 4 slices brie or camembert cheese, about ¼-inch thick
  • Neutral oil, we used avocado oil
Recipe notes
Our French-style bistro ham is right at home with melty brie, sweet apricot preserves, and peppery arugula in this simple grilled sandwich recipe.
RECIPE Preparation
  1. Preheat a cast-iron grill pan or panini pan over medium heat.
  2. For each sandwich, spread one side of the roll with 1 tablespoon of apricot jam and the other side with 1 teaspoon mustard. To one side add about ¼ cup arugula, a slice of brie, and 3 thin slices of ham; sandwich the bread together.
  3. Brush the hot grill pan with oil. Place each sandwich on the pan then weigh down. Cook until edges are golden and cheese starts to melt; flip the sandwiches over and repeat on the other side. Cut sandwiches in half before serving with your favorite chips or salad greens.

Recipe Tips: If you don’t have a designated panini pan with a heavy lid, a second cast-iron pan or a small Dutch-oven makes a good weight. This sandwich also works with fig jam.