Stephanie & Tony’s Table: Open Faced Apple Brie Sandwich
Open Faced Apple Brie Sandwich
1 tbsp dijon mustard
2 tsp apple cider
4 slices french bread
5 oz brie cheese, rind removed and sliced
1 red delicious apple, cored and sliced
2 cups arugula
1/2 tsp black pepper.
Combine mustard and cider in a bowl and stir well.
In a large skillet, spread each piece of bread with mustard mixture. Then spread brie, once brie has begun to melt arrange apples on top followed by arugula and pepper. Serve hot.
To make a closed sandwich, add another piece of bread on top, and flip the sandwich so both sides are cooked evenly.