Reviewed: Oct. 14, 2009

This was a great way to use some brie we had left over from a party. The mayo/mustard mixture is quite good, and we have used it for other sandwiches with good results.

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Jackie

Cooking Level: Intermediate

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Reviewed: Sep. 12, 2009

My husband and I loved this recipe. We actually used the foreman grill and had great results.

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Marianne

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Reviewed: Feb. 21, 2009

Really good.

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Chefstacie

Cooking Level: Professional

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Reviewed: Feb. 7, 2009

This was a wonderful recipe ... my son, who does not like brie ... liked this! As a matter of fact he keeps asking me to make it again! Thanks for sharing.

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KDSIM

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Reviewed: Jul. 7, 2008

I have made a version of this sandwich a long time. I use a Brie spread instead of slices of Brie because I dont like the rind on a sandwich. I also will put it on a crossiant and grill it like a panini. Delicious!

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Kimberly

Home Town: Chesapeake, Virginia, USA

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Reviewed: May 16, 2008

We made this recipie for our chef and restaurant class. It was quick and easy to make but there are some changes to the recipie that we made that we thought made it better. We toasted (or broiled) the english muffins before we made the sandwiches. We used about three triangular slices of brie per sandwich, one tomato slice, about three pieces of ham, and the spread. Just make sure the ham is hot or at least warm because it made for a strange sandwich with cold ham and other hot items on it. Overall, a great idea to eat for a light lunch if you have the ingredients lying around the house, but don't go out of your way to make it.

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Allie and Emily

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Reviewed: Jan. 2, 2008

This was pretty good. I ended up with my own take on it I guess because I used a hearty multi grain bread instead of an english muffin and it turned out great! I also used helmans olive oil mayo and some djion with horseradish and omitted the white wine vinegar. Mixing the two together worked great though. This was a delicious sandwich that I would make again next time I have some brie in the house.

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BOOTBYRD

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 7, 2007

Did this for an outdoor concert and it was a 5 star hit. Really was a different presentation for the usual picnic food.

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dwill1946@bellsouth.net

Cooking Level: Intermediate

Living In: Memphis, Tennessee, USA

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Reviewed: Oct. 22, 2007

This recipe was very good! I used it to entertain a guest for lunch. It would go well with a glass of wine. I made one batch with brie (which was heavier) and one batch with camembert (seems that my guest and I both preferred the camembert) and didn't measure the ingrediants, but instead just used my eye as a measurement for the sauce mix. I used a nice tender and not too salty bone in ham from the deli. Very good!

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Mad Cook

Cooking Level: Expert

Home Town: London, Ontario, Canada

Living In: Shorewood, Illinois, USA

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Reviewed: Oct. 13, 2007

Normally I love brie cheese, but I didn't like it on a sandwich. Just a personal taste thing.

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Jackie

Cooking Level: Beginning

Home Town: Schaumburg, Illinois, USA

Living In: Chicago, Illinois, USA

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Reviewed: Oct. 12, 2007

Very good.

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WenA

Cooking Level: Intermediate

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Reviewed: Feb. 24, 2007

I love brie and had some leftover from my party last week, so I was very happy to find this recipe. Made just one sandwich for my lunch yesterday and it was delicious!

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