Open-Face Brie, Apple, and Arugula Sandwiches

This quick, easy sandwich pairs the peppery kick of arugula with sweet apples and mellow, creamy melted brie on top. A cup of hot soup turns it into a meal. 

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  8 slices rustic artisan bread (about 2-1/2 by 6 inches and 3/4 inch thick)
  
  


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  8 tsp. Dijon mustard
  
  


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  4 cups packed baby arugula
  
  


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  1 medium Fuji apple, cored and thinly sliced
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  8 oz. Brie, thinly sliced
  
  

Position a rack 6 inches from the broiler and heat the broiler to high.

Put the bread slices on a rimmed baking sheet and set under the broiler. Broil until nicely toasted, 1 to 2 minutes.

Remove the pan from the oven, flip the bread over, and spread 1 tsp. of the mustard evenly on each untoasted side. Top with the arugula and then the apple slices. Season lightly with salt and pepper, and then arrange the Brie slices in a single layer over the apples.

Broil just until the Brie starts to melt, 1 to 2 minutes (don’t let it melt too much or the apple will get warm and the arugula will wilt). Sprinkle with a little black pepper.