1/4 cup olive oil
3 tablespoons lemon juice
1 teaspoon grated lemon zest
2 tablespoons GOLDEN BLOSSOM HONEY
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
16 slices Brie cheese (1/4-inch by 2-inches)
8 slices baked ham, from deli
8 ounces arugula
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
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