YIELD: 10 servings
15 oz. ham, sliced
30 oz. Brie, sliced
2 each Granny Smith apples, thinly-sliced
20 slices sourdough bread
5 oz. “dijonnaise”-style creamy dijon mustard
8 oz. mayonnaise
- Preheat griddle or pan.
- FOR EACH SANDWICH: stack two slices of ham, Brie and apple on 1 slice of bread. Top with mustard and another slice of bread.
- Coat outsides of bread with mayonnaise and place on hot griddle. Cook until sandwich is browned and cheese melts.
Photo and recipe from Unilever Foodsolutions.