Open-Face Brie, Apple, and Arugula Sandwiches

By susanwadle

Ingredients

• 8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
• 8 tsp. Dijon mustard
• 4 cups packed baby arugula
• 1 medium Fuji apple, cored and thinly sliced
• Kosher salt and freshly ground black pepper
• 8 oz. Brie, thinly sliced

Details

Servings 4
Adapted from finecooking.com

Preparation

Step 1

Position a rack 6 inches from the broiler and heat the broiler to high.

Excellent combination of flavors. So easy for an elegent quick meal. I've added this to my permanent database and will also blog about it.

We added Bonne Maman fig jam to this sandwich. This was a delicious, easy, vegetarian sandwich, and we'll make it again and again!

Great sandwich ... one of my nearby restaurants has this recipe as its base and adds a grilled chicken breast and a dolp of fig spread. A great lunch anytime.