Open-Faced Ham, Brie and Arugula Sandwich

An enticing open-faced sandwich. Melted Brie and ham are a delightful combination and the fresh arugula adds a peppery zing.



1/4 cup olive oil

3 tablespoons lemon juice

1 teaspoon grated lemon zest


1 clove garlic, minced

salt and pepper to taste


8 (1/2-inch) slices from a 1-pound loaf of rustic sourdough or multgrain bread cut on the diagonal

olive oil

16 slices Brie cheese (1/4-inch by 2-inches)

8 slices baked ham, from deli

8 ounces arugula

Honey Tips

Honey Flavors and Colors

Honey has different flavors and colors, depending on the location and kinds of flowers the bees visit. Climatic conditions of the area also influence its flavor and color.


Whisk together all dressing ingredients. Set aside.

Lightly brush bread slices on both sides with olive oil. Place on a cookie sheet or foil. Broil until lightly toasted. Turn bread slices over and toast the other side. Remove from oven.
Put two pieces of Brie on each slice. Place back under the broiler just long enough to soften the cheese. Remove from oven.
Top each sandwich with a ham slice. Toss arugula with a few tablespoons of dressing to coat. Divide evenly over sandwiches. If desired drizzle with some of the remaining dressing.
Yields: 8 open-faced sandwiches