November 01, 2021

Leftover Christmas Ham & Brie Baguette

By Online Provenance Butcher
Ham & Brie Baguette
Ham & Brie Baguette
By Barry Horne
Serves 2
Not just for Christmas, this sandwich is totally delicious any time of the year!
- 1 Baguette
- 5 slices of (leftover) ham
- 2-3 tbsp cranberry sauce
- 1 wedge of brie, cut into 3 pieces
- 2 eggs
- 200g panko breadcrumbs
- 100g flour
- 300ml vegetable oil (if you want to fry the brie)
If you would like to deep fry the brie; get 3 bowls and set up with flour in one, beaten egg in the other and the breadcrumbs in the last.
Dip the brie in the flour, then the egg and then the breadcrumbs. Tip: you can repeat the last 2 steps (the egg and breadcrumb), to get a thicker coating of breadcrumbs.
Put a large pan on a medium high heat and add the oil, you want just enough to cover the base of the pan.
Get the oil fairly warm and fry the brie for approx 2 mins each side to get a good colour. Take out and drain on kitchen paper.
Slice open the baguette and place the ham inside, top with cranberry sauce (as much or as little as you like) and brie.
Slice in two and enjoy!