Ingredients
- 8 slices sourdough bread, or large baguette sliced on the diagonal
- Butter, for coating the bread
- 1 tablespoon grainy Dijon mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons honey
- 1/4 tsp red pepper flakes
- 220 g brie cheese, sliced thinly (I like sheep’s milk brie)
- 1 granny smith apple thinly sliced
- Handful arugula leaves
Instructions
- In a small bowl, mix together both mustards, the honey and red pepper flakes. Set aside.
- Butter the outside of each slice of bread. Spread a thin layer of honey-mustard on the inside of each slice of bread. Layer with slices of brie, 2-3 apple slices and a little arugula. Top with the other slice of bread (butter side up).
- Heat a large nonstick skillet, griddle pan, or tabletop grill over medium-high heat (for the LeMax, preheat at level 8 for 5 minutes, then reduce heat to 6-7).
- Place the sandwiches, butter side down in the hot pan or grill. Cook 3-4 minutes on each side, or until golden brown and cheese melts. Cut sandwiches in half, if desired. Serve and enjoy!
Nutrition
Notes
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