Grilled Ham and Brie Sandwich
This Grilled Ham and Brie Sandwich is what leftover ham dreams are made of. We’re talking perfectly toasted sourdough, melty brie cheese, smoky ham, and a kick of pickled jalapeños, all brought together with a quick homemade Dijonnaise that’ll make you forget standard yellow mustard even exists!
Look, we’ve all been there – staring at that massive chunk of leftover holiday ham, wondering how many more basic soups we’ll have to endure. Whether you’ve got leftovers from a smoked spiral cut ham or some smoked pulled ham, this sandwich is your ticket to using up all those leftovers and actually enjoying it. Slice it thin, pull it apart, or chop it up – and toss it in a ham and brie grilled sandwich!
The combination of premium smoked ham and creamy brie creates a next-level sandwich that’s equally good for a casual weekend lunch menu or served alongside a bowl of tomato soup for dinner. The pickled jalapeños cut through the richness while adding just enough heat to keep things interesting, and the homemade Dijonnaise adds a sophisticated touch that takes minimal effort.
If you have even more leftover ham to work with, don’t forget to try my spicy smoked ham salad, too!
Why This Process Works
- Low and Slow: Medium-low heat for a longer time ensures the cheese melts while the bread gets golden brown, not burnt.
- Homemade Sauce: The Dijonnaise spread really takes things to a new level, adding loads of flavor with just one simple step.
- Re-purpose Leftovers: Transform that leftover ham into pure grilled sandwich gold!
Key Ingredients
- Sourdough Bread: The sturdy structure makes it perfect for a ham and cheese melt!
- Butter: To toast up the bread in the skillet.
- Dijonnaise: To make a homemade dijonnaise sauce, just combine mayo, dijon mustard, lemon juice, and smoked paprika.
- Brie Cheese: Spring for the good stuff for the best flavor, and make sure you slice it into thin slices.
- Smoked Pulled Ham: I used my homemade smoked pulled ham, but you can use any smoked ham you have on hand.
- Quick Pickled Jalapeños: For a bit of heat, acidity, and crunch.
Substitutions & Variations for Flavor
- Greens – Add in some arugula or mixed greens for a bitter contrast.
- Jams – Any fruit jam or pepper jelly would brighten the sandwich, pairing perfectly with the melty brie and salty smoked ham. Roasted Hatch Chile Jam adds a spicy, sweet kick that’s hard to beat!
- Fruit – Sliced apples or pears are a classic combination with brie cheese melts.
- Sliders – Instead of sourdough, use slider rolls to create a fun sandwich for guests to grab.
- Bacon – This might make everything better.
- Pickles – Switch up the combination using Quick Pickled Red Onions or even the Sweet & Spicy Pickles. You can also opt for fresh jalapeños, but make sure to taste them first as they will be more spicy!
How to Make Grilled Ham and Brie Sandwiches
- Preheat. Preheat a cast iron skillet to medium-low heat for toasting.
- Toast. Assemble the sandwiches by layering the Dijonnaise, jalapenos, slices of brie, and a portion of smoked ham between two pieces of bread. Slather the butter onto the outside of the sandwich, and place it onto the warm skillet to toast for about 3 minutes until golden brown. Flip the sandwich carefully and repeat until toasty.
- Serve. Remove the sandwich, slice, and enjoy.
Top Tips
Thankfully this recipe for a tasty grilled ham and brie sandwich is pretty straightforward, but there are a few helpful tips:
- Let the brie come to room temp before building your sandwich for maximum melt!
- Lower heat for longer = better melt. Make sure to cook at a medium-low heat to ensure that the bread doesn’t get burnt before the inside is heated through.
- Press gently the ham and cheese melt with your spatula while grilling for better cheese-to-bread contact.
Pairings, Side Dishes, and Complimentary Recipes
While these brie grilled cheese sandwiches can be served on their own, they go great with some side dishes if you need to feed a crowd! Try serving them with a side of fennel apple slaw, fried pickle dip and chips, or some grilled sweet potato fries.
You can also serve these grilled ham and brie sandwiches with a bowl of soup like my poblano and broccoli cheese soup, or a simple bowl of tomato soup.
Frequently Asked Questions
Yes! It’ll keep in the fridge for a week and actually tastes better after the flavors meld.
Definitely! This recipe is great for leftover ham after the holidays, but you can make it all year long with your favorite deli ham instead.
Thank You For Trying Our Recipe!
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Grilled Ham and Brie Sandwich
This Grilled Ham and Brie Sandwich is what leftover ham dreams are made of. We’re talking perfectly toasted sourdough, melty brie cheese, smoky ham, and a kick of pickled jalapeños, all brought together with a quick homemade Dijonnaise that’ll make you forget standard yellow mustard even exists!
- Total Time: 15 minutes
- Yield: 2 Sandwiches
Ingredients
- 4 slices sourdough bread
- 2 tablespoons unsalted butter, softened
- Dijonnaise – recipe below
- ½ wedge Brie cheese, sliced thin (about 8 ounces)
- 1 cup smoked pulled ham*
- ¼ cup quick pickled jalapenos
Dijonnaise
- 1/4 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 pinch smoked paprika
Instructions
- Preheat a cast iron skillet to medium-low heat for toasting.
- Assemble the sandwiches by layering the Dijonnaise, jalapenos, slices of brie, and a portion of smoked ham between two pieces of bread. Slather the butter onto the outside of the sandwich, and place it onto the warm skillet to toast for about 3 minutes until golden brown. Flip the sandwich carefully and repeat until toasty.
- Remove the sandwich, slice, and enjoy.
Notes
- Smoked pulled ham makes the best leftovers for sandwiches, but any type of smoked ham will taste delicious in this sandwich.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Burgers & Sandwiches
- Method: Griddle
- Cuisine: Sandwich
Nutrition
- Serving Size: Half Sandwich
- Calories: 701
- Sugar: 7 g
- Sodium: 1366.4 mg
- Fat: 29.4 g
- Carbohydrates: 73.3 g
- Protein: 34 g
- Cholesterol: 92.5 mg
