Turkey and Brie Baguette
Sliced deli turkey, creamy brie, crisp apple, Dijon, and peppery arugula on a crusty baguette. No cooking, no compromise — this is a real dinner that happens to take five minutes to build.
Ingredients
Meat & Protein
- 6 oz deli turkey sliced thin, smoked or oven-roasted both work
Produce
- 0.5 apple thinly sliced, Honeycrisp or Granny Smith recommended
- 1 cup arugula
Dairy
- 4 oz brie sliced, rind on or removed based on preference
Pantry & Canned Goods
- 1 French baguette cut into 2 equal portions and sliced lengthwise
- 2 tbsp Dijon mustard
Seasonings & Spices
- 0.25 tsp black pepper freshly cracked
- 0.125 tsp kosher salt
Instructions
- Cut the baguette into two equal portions and slice each one lengthwise. Spread Dijon mustard generously on both cut sides of each baguette portion.
- Layer sliced brie across the bottom half of each baguette. Follow with a layer of deli turkey, then a layer of thinly sliced apple. Season lightly with salt and freshly cracked black pepper.
- Add a handful of arugula on top of the apple, close the sandwich, and press down gently. Slice in half on the diagonal and serve immediately.
Notes
Brie straight from the fridge is firm and easy to slice. If you want it creamier and more spreadable, let it sit at room temperature for 15 minutes before building the sandwich — it softens significantly and spreads into the bread rather than sitting on top of it.
Apple choice matters. Honeycrisp gives you sweetness and crunch. Granny Smith gives you tartness that cuts through the richness of the brie. Both work — pick based on what you want the sandwich to lean toward.
Arugula is not optional. The peppery bitterness is what keeps this from being cloying. Baby spinach will work in a pinch but it doesn't have the same bite.
Eat this immediately. Baguettes go from crusty to chewy once assembled and left to sit. Build it, eat it.
Tried this recipe?Let us know how it was!