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

Open-Face Turkey, Brie, and Nectarine Sandwiches with Arugala Salad Recipe
Photo: Quentin Bacon

Recipe from

Recipe Time

Prep: 15 Minutes

Nutritional Information

Calories 467
Caloriesfromfat 41 %
Protein 32 g
Carbohydrate 40 g
Sugars 14 g
Fiber 4 g
Fat 22 g
Satfat 8 g
Sodium 1672 mg
Cholesterol 81 mg

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

Preparation

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.

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

Upgrade: Adding fruit is a delicious and easy way to spruce up almost any sandwich with cheese. Some more great pairings: plums and Parmesan, apples and Cheddar, pears and blue cheese, and figs and goat cheese.

Note:

Kate Merker,

July 2008
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