Easter is the first big holiday of the year. It’s typically the “Thanksgiving” of spring. Meaning there is just as much attention to the food as the holiday itself. With all big food holidays, there are tons of leftovers. While I love leftovers, I can only eat the same meal a few times before I’m looking for a change. It seems like the big, beautiful Petit Jean ham , the showstopping centerpiece of this celebratory meal, is always the last to go.
We love ham, but since there is so much of it left over after the big meal I have to use a little imagination to change things up a bit. We enjoy it in a variety ways; ham salad, ham and asparagus lasagna and soups. But one of our favorite ways to enjoy leftover ham is in a simple grilled cheese sandwich.
Grilled cheese sandwiches are such a classic. Something we’ve all enjoyed since childhood. And honestly, it’s hard to beat a hot ham and cheese; slightly crispy, toasty bread, salty ham and gooey melted American cheese. However, from time to time it’s fun to change things up a bit and step away from the ordinary and that’s exactly what’s been done with this hot ham and cheese.
This ham and cheese uses soft, creamy brie cheese for the ultimate in gooey, melty perfection. To complement the creaminess of the brie and the saltiness of the ham a pineapple spread has been added to the mix. Soft, smooth mascarpone cheese is the base of the spread. Pineapples are incorporated to add some brightness as well as some sweetness, horseradish for a little zest and a pinch of cayenne pepper for a little heat.
When all these elements are combined it makes for an amazingly flavorful grilled cheese. This ham and brie is filled with bold bright flavors and is the perfect way to use up some of that leftover ham from Easter. Jazz up your grilled cheese with the addition of brie and pineapple!
HAM AND BRIE GRILLED CHEESE WITH PINEAPPLE MASCARPONE SPREAD
Author: Lynsey Peek | Lynsey Lou's
INGREDIENTS - 2 sandwiches
For the pineapple mascarpone spread-
4 Tablespoons mascarpone cheese
4 Tablespoons crushed pineapple, drained
2 Teaspoons horseradish sauce
Pinch of cayenne pepper
For the grilled cheese-
4 Pieces brioche bread, or your favorite sandwich bread
4 Thin slices brie, approximately 4 ounces
9 Ounces Petit Jean EZ Carv Smoked Ham Slices, torn in large pieces
2 Teaspoons mayonnaise
2 Tablespoons unsalted butter
For the spread-
In a small bowl combine mascarpone cheese, pineapple, horseradish sauce and cayenne pepper and mix to combine. Set aside.
For the grilled cheese-
Place a skillet over low heat.
Once the skillet has warmed up, add half a tablespoon of butter and rotate pan to spread the melted butter over the bottom of the pan.
Spread one teaspoon of mayonnaise on one piece of bread.
Place bread mayonnaise side up in the hot pan.
Place two slices of brie on the bread.
Place half of the ham pieces on the brie.
Spread half of the mascarpone mixture on another slice of bread.
Place bread, spread side down on the ham.
Allow the sandwich to cook until golden brown and the cheese has melted, about 2-3 minutes.
Lift sandwich up, add another half tablespoon of butter to the pan and allow to melt.
Flip sandwich, and place the untoasted bread in the pan.
Allow to cook an additional 2 to 3 minutes, until bread is golden brown.
Remove from pan and allow to rest for one minute before serving.
Repeat with remaining ingredients.