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

Real Simple

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


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


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.

Kate Merker,

Real Simple

July 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note