Brennans Bread; 12 slices bread; Creole mustard; 1 lb. thinly sliced smoked ham (Virginia ham from the deli is good); 1 lb. thinly sliced Brie cheese; 1/2 cup butter, room temperature (or use the spread in the plastic tub).
Butter one side of each slice of bread. Turn six of them butter down side on the counter. Spread with mustard, then layer with ham and Brie. Spread other six slices with mustard, on unbuttered side. Put mustard side down on other ingredients. Heat pan or griddle to medium heat and grill sandwiches. When browned to your liking turn them over and grill again.
