YIELD: 10 servings 15 oz. ham, sliced 30 oz. Brie, sliced 2 each Granny Smith apples, thinly-sliced 20 slices sourdough bread 5 oz. “dijonnaise”-style creamy dijon mustard 8 oz. mayonnaise Preheat griddle or pan. FOR EACH SANDWICH: stack two slices of ham, Brie and apple on 1 slice of bread. Top with mustard and another slice of bread. Coat outsides of bread with mayonnaise and place on hot griddle. Cook until sandwich is browned and cheese melts. Photo and recipe from Unilever ...

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