Open-Face Brie, Apple, and Arugula Sandwiches

Open-Face Brie, Apple, and Arugula Sandwiches
Photo by Scott Phillips


  • 8 tsp. Dijon mustard
  • 8 slices rustic artisan bread (about 2-½ by 6 inches and ¾ inch thick)
  • 4 cups packed baby arugula
  • Kosher salt and freshly ground black pepper
  • 1 medium Fuji apple, cored and thinly sliced
  • 8 oz. Brie, thinly sliced

Position a rack 6 inches from the broiler and heat the broiler to high. Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes. Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoast...

View full recipe at Fine Cooking


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