Grown-up Grilled Cheese

December 19, 2012

Grilled Open-face Ham, Brie, and Arugula Sandwiches


  • 1/4 cup olive oil, plus more for grilling bread
  • Juice and zest of 1 lemon
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • Salt and freshly ground black pepper
  • 20 slices (1/2 to 3/4 in. thick) ciabatta (1 loaf)
  • 1 pound brie cheese, cut into 1/4-in. by 2-in. slices
  • 3/4 pound ham, thinly sliced
  • About 1/2 lb. arugula, washed and spun dry


  1. Put 1/4 cup olive oil, the lemon juice and zest, garlic, sugar, and salt and pepper to taste in a blender and pulse to combine.
  2. Preheat a gas or charcoal grill to medium (you can hold your hand 1 to 2 in. above cooking grate only 4 to 5 seconds). Brush oil on both sides of bread and put on grill; sprinkle with salt and pepper. Grill 2 minutes. Turn over, top with cheese, close lid, and grill until cheese melts, 1 to 2 minutes.
  3. Top cheese evenly with ham. In a large bowl, toss arugula with vinaigrette and arrange a handful on each sandwich. Drizzle remaining vinaigrette over sandwiches.

Karen Biggs, Lake Forest Park, WA, Sunset
APRIL 2008

See full post here: Annabelle Breakey Photography :: Blog2012-12-19.