CHEF JEFF -- ONE BYTE AT A TIME: Brie, Apple and Arugula Sandwiches

Serve this with your favorite soup.

Brie, Apple and Arugula Sandwiches

8 slices rustic artisan bread (about 2½ by 6 inches and ¾ inch thick)

8 teaspoons Dijon mustard

4 cups packed arugula

1 medium Fuji apple, cored and thinly sliced

Kosher salt and freshly ground black pepper

8 ounces Brie, thinly sliced

Position rack 6 inches from broiler, heat broiler to high. Put bread slices on rimmed baking sheet, set under broiler. Broil until nicely toasted, 1 to 2 minutes. Remove pan from oven, flip bread over, evenly spread 1 teaspoon of mustard on each untoasted side. Top with arugula, then apple slices. Season lightly with salt, pepper, then arrange Brie slices in single layer over apples. Broil just until Brie starts to melt, 1 to 2 minutes (don't let it melt too much or apple will get warm, arugula will wilt). Sprinkle with a little black pepper.

Yield: Serves 4.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.