Open-Face Ham and Brie Sandwiches
4

Serves 4 to 6

This is a tasty way to use the last of the cranberry sauce. Perfect with a simple spinach and mushroom salad alongside. If you prefer a cold sandwich, simply skip the step of baking these under the broiler.

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    Ingredients: 
    • 8 slices whole grain or pumpernickel bread, toasted
    • 1/2 cup very thinly sliced red onion
    • 5 ounces leftover ham or nitrite-free black forest ham
    • 4 ounces Isigny Ste. Mère French brie, sliced 1/4-inch thick
    • 1/2 cup canned cranberry sauce
    • 1 cup baby spinach
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    Method: 

    Preheat broiler and arrange rack in the oven about 7 inches below the heat source. On a large baking sheet, layer bread with slices of onion, ham and brie and broil 2 to 3 minutes until cheese begins to melt. Remove, top sandwiches with cranberry sauce and baby spinach and serve.

    Nutritional Info: 
    Per Serving:280 calories (90 from fat), 10g total fat, 5g saturated fat, 40mg cholesterol, 660mg sodium, 31g carbohydrate (4g dietary fiber, 10g sugar), 18g protein

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