Open-Face Turkey, Brie, and Nectarine Sandwiches with Arugula Salad

Open-Face Turkey, Brie, and Nectarine Sandwiches with Arugula Salad
Photo by Quentin Bacon

Ingredients

  • Kosher salt and pepper
  • 4 thick slices crusty bread
  • 2 nectarines, pitted and thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 2 bunches arugula or one 5-ounce package
  • 2 tablespoons honey mustard
  • 6 ounces Brie, sliced
  • + 2 more ingredients
    • ½ small sweet onion (such as Vidalia), thinly sliced
    • ¾ pound thinly sliced roasted turkey breast

Spread the honey mustard evenly over the bread. Top with the turkey, nectarine slices, and Brie. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large bowl, toss the arugula, onion, oil, and 1/2 teaspoon salt. Serve with the sandwiches. Upgrade: Adding fruit is a delicious and easy ...

View full recipe at My Recipes

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