Open Faced Ham and Brie Sandwiches
with Arugula Salad
Ingredients: serve 4
3 tablespoon Dijon mustard
2 tablespoon honey
1 tablespoon juice from 1 lemon
3 tablespoon extra virgin olive oil
1 (24 – inch) loaf French bread, halved lengthwise and each half cut into 4 even pieces
1 pound Canadian bacon
8 ounces brie cheese, sliced ¼ inch thick
6 cups baby arugula salt and pepper
- Set the oven to rank higher - middle position and heat oven to 475 degrees. Whisk 1 tablespoon mustard, 1 tablespoon honey, lemon juice and oil in large bowl.
- Arrange the bread, cut side up, on a foil-lined baking sheet. Spread remaining mustard evenly over the bread. Top with bacon and brie brie cheese and bake until melted and edges of bread are golden and crisp, 5 to 7 minutes. Transfer to plate and drizzle with remaining honey.
- Add arugula in a bowl with the mustard mixture and mix well. Season with salt and pepper. Served with sandwiches.