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

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

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.