- 1 tablespoon olive oil
- 1 teaspoon herbes de Provence
- 6 slices Black Forest ham, shaved or very thinly sliced
- 4 ounces Brie cheese, thinly sliced
- 2 slices rustic French bread
In a small bowl, mix oil and herbs, crushing herbs between your fingers as you add to oil. Stir and set aside.
In a grill pan or nonstick skillet over high heat, cook ham slices until hot and beginning to brown slightly.
Remove from heat.
Place on one slice of bread and top with slices of cheese.
Top with other slice of bread.
Brush top of sandwich with herbed olive oil.
Wipe out grill pan or skillet and return to stove over medium heat.
When hot, place sandwich (oil side down) in pan.
Press down slightly with a spatula.
Brush top with herb oil, making sure to get bits of herbs on bread.
Cook on one side until evenly golden brown, then carefully flip over and cook other side until golden brown.
Remove from pan, let rest for 30 seconds, then cut in half at an angle to serve.
Serve hot with Dijon or whole grain mustard, apricot or fig chutney, or cranberry sauce.