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

Real Simple JULY 2008

  • Yield: Makes 4 servings
  • Prep time: 15 Minutes


  • 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.

Nutritional Information

Amount per serving
  • Calories: 467
  • Calories from fat: 41%
  • Protein: 32g
  • Carbohydrate: 40g
  • Sugars: 14g
  • Fiber: 4g
  • Fat: 22g
  • Saturated fat: 8g
  • Sodium: 1672mg
  • Cholesterol: 81mg

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