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Open-Face Turkey, Brie and Nectarine Sandwich with Simple Arugula Salad
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|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|
- 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.
- Gently toss the arugula, olive oil, and onion in a bowl then season with salt and black pepper. Serve alongside sandwiches.
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