My Favorite Sandwich

So, this morning I awoke to my first bout of writers block.

My husband and I have been at odds over the past few weeks, but in an effort to coexist peacefully, and after coming to the realization that we weren't quite sure what we were arguing about in the first place, we decided to reconcile our differences a few days ago. Ever since, everything has been fantastic! That is, everything except for my creative thinking process. It turns out, our arguing had actually been my muse. I begged him last night if we could go back to the way things used to be - the bickering, the snide, off-hand remarks, even the silent treatment. Oh, how I long for that silent treatment. It provides me an opportunity to get lost in my routine reverie. (How, exactly, do you think I come up with all this crap anyway.) "I need my blog inspiration back," I pleaded, "I can't let my readers down!" But, alas, my darling husband would hear none of it.

So here I am, upon my virtual soapbox, empty-handed but for my recipe for the best sandwich ever:

Ham, Apple & Brie Sandwich

Ingredients:
1 Baguette Loaf, sliced in half lengthwise
3 tbsp Apple Jelly or Apple Cinnamon Chutney
1/4 lb Honey Maple Boars Head Ham, sliced thin
1/2 Granny Smith Apple, sliced into thin wedges
4 Long Slices of Brie, with or without the rind
1/8 tsp Ground Cinnamon

Directions:
Preheat oven to 400 degrees
Spread jelly (or chutney) over bottom half of baguette. Layer the ham slices on top of the jelly. Next, evenly layer the apple slices over the ham and top with the brie. Sprinkle with the cinnamon. Place the open sandwich on a foil-lined baking sheet and bake until brie has melted and tips of ham are golden brown, about 5 to 7 minutes. Remove from oven and "close" the sandwich using oven mitts or a (preferably clean) dish towel. Press down firmly. Slice sandwich into 4 sections. Serve immediately. Makes 4 servings.

This recipe is a Polly Fox original! It was inspired by a similar sandwich I had at the Wine and Cheese Gallery in Gainesville, Florida. I happen to love the mixture of sweet ham, crunchy, sour apple, spicy cinnamon, and creamy brie. It pairs nicely with Chardonnay.