Cookbook Challenge: Monday, July 26th
Aug. 3rd, 2021 07:31 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.
Ingredients
8 slices multigrain bread
1/4 cup apricot preserves
1/2 pound sliced deli ham
1 round (8 ounces) Brie cheese, rind removed, sliced
3 tablespoons butter, softened
Instructions
Spread 4 of the bread slices with half of the apricot preserves. Layer with the deli ham and Brie cheese. Spread the remaining bread slices with the remaining apricot preserves; place on top. Butter the outsides of the sandwiches.
In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until the bread is lightly browned and the cheese is melted. Yield: 4 servings.
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.
Ingredients
8 slices multigrain bread
1/4 cup apricot preserves
1/2 pound sliced deli ham
1 round (8 ounces) Brie cheese, rind removed, sliced
3 tablespoons butter, softened
Instructions
Spread 4 of the bread slices with half of the apricot preserves. Layer with the deli ham and Brie cheese. Spread the remaining bread slices with the remaining apricot preserves; place on top. Butter the outsides of the sandwiches.
In a large skillet over medium heat, toast sandwiches for 2-3 minutes on each side or until the bread is lightly browned and the cheese is melted. Yield: 4 servings.
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.
