BY SHALEEN DESTEFANO
If you’re like me, by the time 3:30 p.m. rolls around, the daily whirlwind has left you staring into the fridge, wondering what on earth to make for dinner—something quick, something easy, and ideally, something that won’t make you feel like you’re just throwing in the towel. That’s exactly why sandwich night is a must for your weekly rotation. It’s the perfect way to keep things simple without sacrificing flavor or nutrition. This one is a staple in our house, packed with fresh ingredients and bold flavors, and it always hits the spot. You can get creative by adding prosciutto, bacon jam or apples. We like to keep it simple and hope this helps you from going insane on a random Wednesday evening.
Ingredients
8 oz. Brie Cheese
3 Tbsp. Extra Virgin Olive Oil
2 Tbsp. Champagne Vinegar
1 tsp. Salt
1 tsp. Freshly Ground Pepper
2 cup Arugula
1 Tbsp. Hot Honey
1 cup pan toasted walnuts
Baguette
Preparation
Preheat oven to 400°F.
In a non-reactive bowl whisk together olive oil, vinegar, salt and pepper. Add arugula and lightly dress (remove extra dressing if needed).
Place walnuts in a sauté pan or skillet over medium heat, shaking the pan every minute or so to check color. When they smell deeply nutty, pull them from the heat and transfer to a plate to let cool.
Place 4 slices of bread on baking sheet. Evenly distribute Brie on top of each slice.
Place in the oven for 3 minutes or until Brie is just starting to melt. Remove.
To Assemble: Drizzle honey on top of cheese and add walnuts. Top with arugula salad and close with remaining piece of bread. Slice in 2 pieces and serve.