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.
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.
Serve with the deeply flavored Cream of Celery and Celery Root Soup.
nutrition information (per serving):
18, Fat Calories
160, Saturated Fat
17, Monounsaturated Fat
37, Polyunsaturated Fat
Photo: Scott Phillips