Toasted Turkey with Arugula and Brie Sandwiches

You may need a knife and fork to eat this sandwich.

Serve with a side of cranberry sauce and sweet potato chips. For a twist, try Cambozola cheese instead of Brie.

4 sourdough English muffins, split and toasted

4 teaspoons honey mustard

2 cups shredded cooked turkey breast (about ½ pound)

¼ cup thinly slice red onion

5 ounces of Brie Sliced

¼ teaspoon salt

¼ teaspoon pepper

½ cup trimmed arugula

Preheat broiler, arrange muffin halves, cut sides up on a baking sheet, Spread 1 teaspoon mustard over each of the 4 halves, top each with ½ cup turkey and one fourth of the onions. Divide cheese evenly among the remaining 4 halves. Broil 2 minutes or until the cheese melts and turkey is warm. Top turkey halves evenly with salt and pepper and arugula. Top each turkey half with 1 cheese muffin halt, Yield 4 servings. From Cooking Light

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