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Open-Face Ham and Brie Sandwiches

Serves 4 to 6
Time 10 min
This is a tasty way to use the last of the cranberry sauce. Perfect with a simple spinach and mushroom salad alongside. If you prefer a cold sandwich, simply skip the step of baking these under the broiler.
Ingredients
  • 8 slices whole grain or pumpernickel bread, toasted
  • 1/2 cup very thinly sliced red onion
  • 5 ounces leftover ham or nitrite-free black forest ham
  • 4 ounces Isigny Ste. Mère French brie sliced 1/4-inch thick
  • 1/2 cup prepared cranberry sauce
  • 1 cup baby spinach
Method

Preheat broiler and arrange 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 to 3 minutes until cheese begins to melt. Remove, top sandwiches with cranberry sauce and baby spinach and serve.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 slices whole grain or pumpernickel bread, toasted
  • 1/2 cup very thinly sliced red onion
  • 5 ounces leftover ham or nitrite-free black forest ham
  • 4 ounces Isigny Ste. Mère French brie sliced 1/4-inch thick
  • 1/2 cup prepared cranberry sauce
  • 1 cup baby spinach