Open-Face Turkey, Brie, and Nectarine Sandwiches With Arugula Salad
CATEGORIES
INGREDIENTS
  • Servings: 4
  • Preparation Time: 15
  • 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
DIRECTIONS
  1. 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.
  3. 2. In a large bowl, toss the arugula, onion, oil, and 1/2 teaspoon salt. Serve with the sandwiches.
RECIPE BACKSTORY
Quick Lunch