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

Photo: Quentin Bacon
Prep time 15 mins
Yield Makes 4 servings


  • 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

Nutrition 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

How to Make It

  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.

    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.