Mini Brie and Arugula Sandwiches with Apple Mustard

Mini Brie and Arugula Sandwiches with Apple Mustard

Makes 24

Double the apple mustard for leftover turkey or ham sandwiches, or for dipping pretzels.

  • 1 Granny Smith apple, peeled, cored and chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons sugar
  • 1 1/2 tablespoons Dijon mustard
  • 1/8 teaspoon salt
  • 3/4 cup packed baby arugula
  • 12 thin slices rye hearth bread, crusts removed, cut into 48 2-inch squares and lightly toasted
  • 1 (350-gram) wheel Isigny Ste. Mère French Brie, cut into 24 wedges
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Put apple, lemon juice and sugar into a small pot, cover and cook over medium heat, stirring occasionally, until apples are very soft and liquid is absorbed, 8 to 10 minutes. Purée in a food processor along with mustard and salt; set aside to let cool. Spread mustard on half of the rye squares and arrange a few leaves of arugula on top. Top each with a wedge of Brie, a dollop of apple mustard and the remaining rye squares and serve. The apple mustard can be made a few days ahead and stored in the fridge.

Nutritional Info: 
Per Serving:90 calories (40 from fat), 4.5g total fat, 2.5g saturated fat, 15mg cholesterol, 220mg sodium, 9g carbohydrate (1g dietary fiber, 2g sugar), 4g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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