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 ...

Register to view this Article

WhyRegisterfor FREE?

Registering for Premium Content on Food Management will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.