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Apple Brie Baguette Sandwiches

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Crisp baguette sandwiches layered with creamy Brie, juicy apple slices, peppery arugula, sweet honey, and tangy Dijon mustard. They are quick enough for lunch yet elegant enough for brunches, picnics, and casual entertaining.

Ingredients

  • 1 large French baguette
  • 8 ounces Brie cheese
  • 1 large crisp apple, such as Honeycrisp, Pink Lady, or Granny Smith
  • 2 cups fresh arugula
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons unsalted butter or extra-virgin olive oil, optional
  • Freshly ground black pepper, to taste
  • Pinch of flaky sea salt, optional

Instructions

  1. Cut the baguette crosswise into four equal portions. Slice each portion horizontally, leaving one edge attached if desired. For extra crunch, lightly toast the baguette before assembling.
  2. Core the apple and cut it into very thin slices. Gently toss the slices with lemon juice to add brightness and help prevent browning.
  3. Cut the Brie into thin slices. Leave the edible rind on or trim it away for a smoother texture.
  4. Spread Dijon mustard over one side of each baguette portion and drizzle honey over the other side, adjusting the amounts to taste.
  5. Arrange the Brie evenly over the bottom halves of the baguette portions.
  6. Layer the thin apple slices over the Brie, slightly overlapping them.
  7. Add the fresh arugula and season with freshly ground black pepper and an optional small pinch of flaky sea salt.
  8. Close the sandwiches and press them together gently. For warm sandwiches, heat them briefly before adding the arugula so the Brie softens while the greens remain fresh.
  9. Serve immediately, or cut each sandwich into smaller pieces for a brunch, picnic, or appetizer platter.

Notes

  • Honeycrisp and Pink Lady apples provide a sweet-tart flavor, while Granny Smith gives the sandwiches a sharper contrast.
  • Fig or apricot preserves can be added for a sweeter variation.
  • Toasted walnuts, pecans, or sliced almonds add extra crunch.
  • For a savory variation, increase the Dijon mustard and add caramelized onions.
  • Baby spinach or mixed greens can replace the arugula.
  • A small amount of fresh thyme or rosemary pairs well with the Brie and apples.
  • For warm sandwiches, brush the baguette lightly with butter or olive oil and bake or press until the Brie begins to melt, then add fresh arugula.
  • Store leftover assembled sandwiches tightly wrapped in the refrigerator for up to 1 day.
  • Reheat at 350°F (175°C) for 5 to 8 minutes, removing the arugula first when possible and replacing it with fresh greens afterward.
  • Freezing is not recommended because the apples can lose their crisp texture after thawing.

Nutrition

Find it online: https://thefamilycooking.com/apple-brie-baguette-sandwiches/