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Ham, Brie, Marmalade & Arugula Pressed Sandwich


If you don't have a Panini press a regular skillet works just fine for these jazzed up ham and cheese sandwiches.

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Rate this recipe 4.3/5 (18 Votes)


  • 4 slices rustic country bread, sliced 1/2-inch thick
  • 2 teaspoons Dijon mustard (or more, if you prefer)
  • 4 ounces brie, cut into 1/4-inch slices (about 6 slices)
  • 8 ounces cooked ham, sliced (about 8 slices)
  • Freshly-ground pepper
  • 2 tablespoons marmalade
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup arugula


Servings 2
Preparation time 5mins
Cooking time 15mins
Adapted from


Step 1

Spread two slices of bread with 1 teaspoon mustard each. Layer each piece of bread with 3 slices of Brie, 4 slices ham, and a few grinds of fresh black pepper. Spread the each of the remaining slices of bread with 1 tablespoon of marmalade and place each slice marmalade-side-down on top of the sandwich.

Brush both sides of each sandwich with olive oil. Set the sandwiches in a panini grill set on High and cook until bread is golden brown and cheese has melted, about 5 minutes (depending on your machine).

When finished cooking, remove the tops of each sandwich and lay on 1/4 cup arugula on top. Smush bread back down on top of arugula, cut in half, and serve warm.

To make stovetop sandwiches: Using a cast-iron pan or your favorite heavy-duty skillet, cook sandwich 3 to 4 minutes on each side, or until golden brown.

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