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Open-Face Brie, Apple, and Arugula Sandwiches


Serves 4

  • by from Fine Cooking
    Issue 98

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. 

  • 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

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 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.

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.

Serving Suggestions

Serve with the deeply flavored Cream of Celery and Celery Root Soup.

nutrition information (per serving):
Calories (kcal): 380, Fat (kcal): 18, Fat Calories (g): 160, Saturated Fat (g): 10, Protein (g): 17, Monounsaturated Fat (g): 4.5, Carbohydrates (mg): 37, Polyunsaturated Fat (mg): 0.5, Sodium (g): 1300, Cholesterol (g): 55, Fiber (g): 3,

Photo: Scott Phillips

Such a quick but impressively yummy sandwich! I grew arugula in my garden this year and was looking for ways to use it. This sandwich will be the reason I plant it again next year!

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.

Love this sandwich. I switch this sandwich with my pear/blue cheese/walnut/tarragon sandwich for lunches in the fall.

Very Good. Use high quality brie and lots of arugula. Goes great with soup or on it's own.

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