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Open-Face Turkey, Brie and Nectarine Sandwich with Simple Arugula Salad

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Serves 4


2 tablespoons honey mustard
4 slices French bread
3/4 lb roasted turkey breast, thinly sliced
6 oz Brie, sliced
2 nectarines, pitted and thinly sliced
Kosher salt, to taste
Freshly ground black pepper
2 bunches arugula
2 tablespoons extra-virgin olive oil
1/2 sweet onion, thinly sliced


  1. Spread honey mustard onto bread slices then set each slice onto each of 4 serving plates. Top with turkey, Brie, and nectarine slices; season with salt and black pepper.
  2. Gently toss the arugula, olive oil, and onion in a bowl then season with salt and black pepper. Serve alongside sandwiches.
Course: Dinner, salad
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