I love the combination of ham, brie and honey mustard. For this tea sandwich, I used pumpernickel bread, but it was way too dense and threw off the balance of the sandwich. I should have known better when I picked it up. It was pretty heavy considering there were only 8 slices in the package. Next time, I’ll stick with the Pepperridge Farm Very Thin bread instead.
I used room temperature brie, which made for easy spreading. You can add brie to both slices of bread if you want the 2 slices to hold together a little more. I made my own honey mustard by mixing 2 parts mustard to 1 part honey.
Bread: Pumpernickel from WholeFoods
Brie: Isigny Brie
Ham: Black Forest Ham, sliced thin, from WholeFoods
Honey: Trader Joe’s Clover Blossom Honey
Mustard: Trader Joe’s Aioli Garlic Mustard Sauce
4 thoughts on “Brie & Black Forest Ham Tea Sandwich”
Hi I love these recipes and your explanations that tell us why your doing it that way ! For this combination would rye bread wor instead of the pumpernickel ?
Hi Jamie, rye would be great too!
Nice recipe. I would flatten the ham though to make this a true tea sandwich. The thin filling is important in cutting the sandwich to create a finger food. I always have my meats cut very thin and never have filling squishing out through the sides of the sandwich. They should always be neat so the guest does not soil their fingers and in past times their gloves.
Hi Ifortuna, agree with you that the ham should have been flattened!