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


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Member since 2010

Serves 4 | Prep Time 15 | Cook Time

Ingredients

2 tablespoons honey mustard
4 thick slices crusty bread
3/4 pound thinly sliced roasted turkey breast
2 nectarines, pitted and thinly sliced
6 ounces Brie, sliced
Kosher salt and pepper
2 bunches arugula or one 5-ounce package
1/2 small sweet onion (such as Vidalia), thinly sliced
2 tablespoons extra-virgin olive oil


1. 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.


2. In a large bowl, toss the arugula, onion, oil, and 1/2 teaspoon salt. Serve with the sandwiches.


Pairs Well With


Notes

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