Open-Face Brie, Apple, and Arugula Sandwiches
This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal.
Ingredients
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8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
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8 teaspoons Dijon mustard
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4 cups packed baby arugula
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1 medium Fuji apple, cored and thinly sliced
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Kosher salt and freshly ground black pepper
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8 ounces Brie, thinly sliced
Directions
1.
Position a rack 6 inches from the broiler and heat the broiler to high.
2.
Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.
3.
Remove the pan from the oven, flip the bread over, and spread 1 teaspoon of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.
4.
Broil just until the Brie starts to melt, 1 to 2 minutes (don't let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper.
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