The Brno Dean Martin Sandwich
Arugula, brie, apple slices, dried cherries, and pine nuts make this unique sandwich classy enough to eat alone or serve to guests.
Servings: 3 sandwiches
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Ingredients
- 1 18 oz baguette, cut in thirds
- 4 oz brie cheese, thinly sliced
- ½ apple, thinly sliced (about 12 thin slices), Cosmic Crisp, Fuji, or Granny Smith apples work well
- 1 Tbsp butter, softened
- 24 dried cherries, (I use Trader Joe's dried bing cherries)
- ¼ cup pine nuts or cashew pieces, toasted (about 27-36 nuts total)
- arugula, (substitute spinach if you don't like arugula)
- fleur de sel, for sprinkling
Instructions
Toast the nuts
- If you haven't already, toast the nuts in a skillet over medium heat until lightly browned, about 3-5 minutes.
Cut the baguette
- Cut the baguette into thirds. (One baguette will make three sandwiches.)
- Rather than cut each of the three baguette pieces in half, use the photo above, and cut each baguette piece into thirds, lengthwise. I prefer to hold the bread vertically for this step.
- We'll use the top and bottom slices of each baguette for the sandwiches. Save the middle third of each baguette for later use.
Compile the sandwiches
- Lightly butter the top and bottom pieces of each baguette.
- Place a generous amount of arugula on the bottom piece of each baguette.
- Next, layer 3-4 apple slices over the arugula.
- Place 3-4 slices of brie over the apples.
- Now put 2 dried cherries on top of each slice of brie.
- Next, scatter the nuts between the dried cherries. (I use 8-12 nuts per sandwich.)
- Last, sprinkle a pinch of fleur de sel over everything, and place the top half of each baguette over the sandwich filling.
Serve and enjoy
- Serve the sandwiches alone, with your favorite chips, or a salad like this one.
Notes
It's your choice whether to toast the baguette or not. I usually do. If you choose to toast the baguette, first cut the baguette following the instructions above, then bake at 375 degrees for 3-5 minutes.
If using a "take and bake" or "half baked" baguette that requires a few minutes of baking before use, follow the baking instructions on the bag, and let the baguette cool completely before slicing. Cutting a warm baguette for sandwiches is beyond frustrating.