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Ham and Brie Sandwich Recipe
Ash Tyrrell

Ham and Brie Sandwich Recipe

I still remember the first time I bit into a warm brie sandwich at a tiny café and thought, "why don't I make this at home?" So I did, and honestly, it turned out even better than I expected. This ham and brie sandwich has become my go-to whenever I want something that feels a little fancy but takes almost no effort.
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Prep Time 10 minutes
Cook Time 8 minutes
Ingredients Method Notes

Ingredients
  

  • 1 baguette or 4 slices of crusty bread – gives the sandwich that lovely crunch on the outside
  • 6 oz brie cheese sliced – pick a slightly soft, ripe wheel for the creamiest melt
  • 4 oz thinly sliced deli ham – go for a good-quality ham it really changes the flavor
  • 1 tablespoon Dijon mustard – adds a gentle tang that balances the richness of the brie
  • 1 tablespoon mayonnaise – keeps the bread moist and helps everything stick together
  • 1 tablespoon butter softened – for grilling the bread to golden perfection
  • 1 handful arugula or watercress – adds a peppery crunch and freshens up every bite
  • Salt and pepper to taste – don't skip this, it wakes up all the other flavors
  • Note: This recipe makes 2 sandwiches so double or triple the ingredients if you're feeding a crowd.

Method
 

  1. Slice your baguette in half lengthwise, or grab your bread slices if you're using a loaf. Lightly butter the outside of each piece so it crisps up nicely once it hits the pan. This little step makes a big difference in texture, giving you that satisfying crunch with every bite.
  2. In a small bowl, stir together the Dijon mustard and mayonnaise. This combo adds moisture and a subtle tang that cuts through the richness of the brie. Spread it generously on the inside of both bread pieces so every bite gets that flavor boost.
  3. Place the sliced ham on the bottom half of the bread, folding it slightly so it doesn't hang off the edges. I like to layer it in loose folds rather than flat sheets, since it gives the sandwich more texture and makes each bite feel heartier.
  4. Lay your brie slices right on top of the ham, rind and all if you like that extra earthy flavor. The heat from grilling will melt it beautifully, so don't worry about it looking a little messy at this stage. It all comes together once it hits the pan.
  5. Scatter the arugula or watercress over the brie, then season with a pinch of salt and pepper. The greens add a fresh, slightly bitter contrast that keeps the sandwich from feeling too heavy. Close it up with the top half of the bread.
  6. Heat your skillet over medium heat and place the sandwich in, pressing down gently with a spatula. Grill for about 3-4 minutes per side, until the bread turns golden brown and the brie is soft and melty inside.
  7. Remove the sandwich from the pan and let it rest for a minute before slicing. This helps the cheese set just slightly so it doesn't ooze out everywhere. Cut it in half or into smaller pieces, and it's ready to enjoy.

Notes

  • I always let the brie sit at room temperature for 10 minutes before assembling, since it melts so much smoother that way.
  • I like to toast the bread lightly before adding the fillings if I'm not grilling the whole sandwich, it keeps things from getting soggy.
  • I never skip the mustard, even a small amount balances the richness perfectly for me.
  • I press the sandwich gently while grilling instead of flattening it hard, so the filling doesn't squeeze out.
  • I keep extra napkins nearby because let's be honest, melted brie can get a little messy in the best way.