Open-Face Ham and Brie Sandwiches

 

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A tasty way to use the last of the cranberry sauce. Perfect with a simple spinach and mushroom salad alongside.

Open-Face Ham and Brie Sandwiches
  • 8 slices whole grain or pumpernickel bread, toasted
  • 1/2 cup very thinly sliced red onion
  • 5–8 ounces leftover ham (or nitrite-/nitrate-free black forest ham)
  • 4–6 ounces Isigny Ste. Mère French Brie cheese, sliced 1/4-inch thick
  • 365 Organic Everyday Value™ Cranberry Sauce (about 3 tablespoons leftover)
  • 1 cup fresh 365 Organic Everyday Value™ Baby Spinach

Preheat broiler. Place rack in the oven, about 7 inches below the heat source. On a large baking sheet, layer bread with slices of onion, ham and brie and broil 2–3 minutes until cheese begins to melt. Remove and top with cranberry sauce and baby spinach.

Holiday Tips from RealSimple