Oven-Toasted Ham, Brie And Apple Sandwiches

I liked this sandwich, but I did think that the apples were a bit superfluous.  There were bites I never noticed them, there were bites where they were overwhelming, and there were bites were perfect.  I know that is pretty useless critique, but it is the truth.  I would make it again, and I would probably include the apples.  I tried it with out the apples and only the mustard and it wasn't as good.  It was a nice and different sandwich, and because it is warm and filling, it makes a great fast dinner.


Oven-Toasted Ham, Brie And Apple Sandwiches

1    large baguette (about 1 lb.),cut into 4 pieces
7 oz brie,most of the rind trimmed off and thinly
2    Tbs. unsalted butter
1    -1/2 medium Granny Smith apples,cored, and cut into 1/4-inch-thick
3/4 lb ham steak,thinly sliced on the diagonal
2    Tbs. whole-grain Dijon mustard
1    Tbs. honey
1 t  chopped fresh thyme

Position a rack in the center of the oven and heat the oven to 425°F.
Split the baguette pieces lengthwise, open them up like a book, and top
one side with the brie. Set on a baking sheet lined with parchment
paper or aluminum foil, and bake until the cheese melts and the bread
lightly browns, about 5 minutes.
Meanwhile, melt the butter in a large (12-inch) heavy-duty skillet over
medium-high heat. Add the apples and cook, tossing every minute or so,
until they start to soften and brown in places, 3 to 4 minutes. Add the
ham and cook, gently tossing, until it warms. Remove from the heat and
gently toss with the mustard, honey, and thyme until the ham and apples
are evenly coated. Using tongs, distribute the ham mixture into the
warm pieces of baguette, secure with 2 toothpicks, cut in half, and
serve.