Open Face Brie, Apple & Arugula Sandwich

Prep Time
Cook Time
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"A lovely fresh sandwich to serve for lunch on a hot summer day..can be wrapped for a picnic or just enjoyed straight out of the broile"

Original recipe yields 2 servings


  • Serving Size: 1 (200.2 g)
  • Calories 401.4
  • Total Fat - 17.6 g
  • Saturated Fat - 10.2 g
  • Cholesterol - 47.6 mg
  • Sodium - 952.7 mg
  • Total Carbohydrate - 32.6 g
  • Dietary Fiber - 2.5 g
  • Sugars - 7.7 g
  • Protein - 28.5 g
  • Calcium - 934 mg
  • Iron - 2.6 mg
  • Vitamin C - 4.2 mg
  • Thiamin - 0.3 mg

Step 1

Slice Hoagie bun in two horizontally, place cut side down on a sheet pan and broil for 1-3 minutes or until lightly toasted.

Step 2

Remove pan from broiler, flip buns over and spread Dijon mustard evenly on un-toasted sides. Add greens, apples, salt, pepper, cheese and dried thyme. Place under broiler again for 1-2 minutes or until cheese melts slightly. Remove from heat, sprinkle with black pepper and serve this delicious open face Hoagie.

Tips & Variations

No special items needed.



Great combo - rich and yummy, even with only half the brie. I doubled the recipe for 2 people for dinner (but I also don't know if our bread is the same size). Next time, I'll be sure to have some extra apple to crunch on the side with it.

review by:
(12 Feb 2016)


What a great lunch this made, I used a stone baked sour dough and grainy Dijon mustard and baby rocket leaves and triple cream brie for a wonderfully tasting lunch I thoroughly enjoyed.

review by:
(25 Mar 2015)