Baguette au Brie, Pomme et Roquette

Nutrition · per serving

Steps

1. 1

   Cut the baguette lengthwise, leaving one hinge if desired. Core and slice the apple, then toss it with the lemon juice to slow browning. Pat the arugula dry so the sandwich does not become soggy.

   1 small baguette, about 180 g baguette1 medium, about 150 g, cored and thinly sliced crisp apple40 g, washed and dried arugula1 teaspoon lemon juice
2. 2

   In a small bowl, stir the Dijon mustard and honey together until smooth. Taste and adjust the balance with a little extra mustard or honey if desired.

   2 teaspoons Dijon mustard2 teaspoons runny honey
3. 3

   Spread the mustard-honey mixture evenly over the cut sides of the baguette. Layer on the Brie, seasoning lightly with salt and pepper.

   1 small baguette, about 180 g baguette100 g, thinly sliced BrieA small pinch fine saltA small pinch freshly ground black pepper
4. 4

   Arrange the apple slices and arugula over the Brie, keeping the layers even so the sandwich is easy to eat.

   1 medium, about 150 g, cored and thinly sliced crisp apple40 g, washed and dried arugula
5. 5

   Close the baguette, press gently, and cut it into two portions. Serve immediately at room temperature.

Origin & History

Baguette sandwiches are a classic part of everyday French café and picnic culture. Combining soft cheese with fruit, greens, and mustard reflects the French tradition of balancing rich, tangy, sweet, and fresh flavors.