This is my knock-off of a sandwich served at French Roast restaurant in NYC's West Village, where Sameer and I used to brunch. The only difference is that the restaurant uses an herbed butter where I prefer Dijon mustard.
Ingredients
1 baguette
brie
baby arugula
tomato
Dijon mustard
Directions
1. Slice baguette into thirds (it looks fancier if you do it on the diagonal) and then cut each piece into top and bottom halves.
2. Fill each sandwich with a thick layer (about 1 cm) of sliced brie, a layer of sliced tomatoes, and a handful of baby arugula. Apply Dijon mustard, close sandwich, and serve.
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