Buttery brioche with oozing melted brie and salty proscuitto sandwiched between. Not a sandwich for the faint-hearted. - Londonfoodieny —Londonfoodieny
Test Kitchen Notes
We loved this recipe for its thoughtfulness. It's just a grilled ham and cheese right? But the bread is buttery, feathery brioche. The cheese -- brie -- is extra cream. The ham is prosciutto (and not too much of it). We like how Londonfoodieny has you toast the insides of the bread before adding the ham and cheese, and press the sandwich during the last toasting. Each bite is like the perfect amuse bouche -- in fact, why not cut it into pieces and serve it that way! - A&M —The Editors
Melt the butter on the flat side of a griddle pan or frying pan over a medium heat and place the 2 slices of brioche in the pan. Remove once lightly browned.
Top one of the browned sides with 50g/2oz sliced brie a couple of slices of prosciutto (or other ham) and top with the other slice of brioche, browned side down. Melt the other teaspoon of butter in the pan and place the sandwich back in. Rest another heavy pan on top to press down. After about 30 seconds (or once lightly browned) flip over and again press using a heavy pan. Remove from the pan and serve immediately.