- Lay two slices of rustic Italian bread on a sheet pan.
- Broil one side until toasted.
- Remove from oven and spread untoasted side with Dijon mustard.
- Top with arugula, thin sliced gala apples and two slices of thin sliced Brie cheese
- Pop it back under the broiler until cheese is melted.
Adapted from Fine Cooking
Apple and Brie Sandwiches…It’s What’s for a Quick Dinner.
One Year Ago: Tarragon Burgers and Citrus Salad