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Jan K. Overweel

Brie Ham and Watercress Toastie

Prep: 10 min
30 Servings

These perfect little finger sandwiches are an excellent mid-afternoon or happy hour snack. Best when served alongside something chilled and sparkling.



  • Spread a thin layer of fig spread on two slices of toast.
  • On one of the slices, add a thin layer of the brie, a layer of prosciutto cotto, a sprinkling of watercress then another thin layer of brie.
  • Top with the other slice of toast.
  • Using a pastry brush, generously paint one of the exterior slices of bread with butter.
  • Heat a non stick frying pan to medium high, place the sandwich butter side down, and quickly paint the other slice with more butter.
  • When the sandwich is golden, flip and allow the other side to crisp up and the cheese to melt.
  • Keep the heat at a medium temperature and allow the cheese to melt gradually. If you fiddle with the heat too much, the outside of the sandwich will likely burn.
  • Let the sandwich cool slightly and set before slicing into triangles with a serrated knife.
  • It can be prepared in advance and reheated (with more butter) when served.
by Emma Pelliccione

Since I was a kid, I loved spending time in banquet hall kitchens; I was mesmerized by the churning of giant vats of sugo, bubbling away, poised to feed thousands at a time. I constantly strived to absorb as much food knowledge as possible. After spending time in exploring European and Asian cuisine I moved to New York City to study at the International Culinary Center. I gravitated towards the Farm to Table program where I took my education to the field – literally – cultivating the ties between agriculture, cuisine, and sustainability, and working with the chefs from the 2 Michelin starred restaurant on the property. It was an experience that shaped my entire philosophy as a cook. I’ve continued to feed my culinary curiosity by working in food styling, as a boutique caterer and as a pastry chef.
I’ve been blessed to spend my lifetime learning about food, and nothing makes me happier than sharing my experiences, knowledge, and meals with as many people as I can. I’ll never be done learning, nor will my appetite ever be satisfied. Am I a chef? Nope. I'm just Emma.