Mortadella, Brie, and Arugula Toastie with Dijon Cream
- 1 loaf rustic bread, cut lengthwise, or 12 slices of sourdough bread
- 2 tbsps butter, softened
- 1 cup heavy cream, whipped until stuff peaks form
- 1/4 cup Dijon mustard
- 1/2 lb mortadella, sliced thin
- 8 ozs Brie, cut into 1/4-inch thick slices
- 1 oz Arugula
Make the Dijon cream by gently folding the mustard into the whipped cream. Refrigerate until using.
Spread butter generously on the cut sides of the bread. Place the bread, butter side up, under the broiler. Cook until the bread is golden, then remove. On the bottom half of the bread, layer the mortadella and then the cheese, making sure the entire surface is covered with meat and cheese. Place the sandwich back under the broiler until the Brie starts to melt, then remove. Spread the Dijon cream on the top half of the bread. Place arugula on top of the Brie, then place the top of the bread on the arugula. Cut the sandwich into 3-to-4-inch portions.
To make individual toasties with sliced bread:
Butter one side of each slice of bread. On the unbuttered side of six pieces of bread, spread a layer of Dijon cream. Top with a layer of sliced Brie and two pieces of mortadella. Top sandwich with a piece of bread, butter side up.
In a frying pan or griddle, toast the sandwich until the bread is golden and the Brie is melted. Remove from the heat. Open the sandwich up, add the arugula, then close it again. Cut sandwich in half and serve with a side dish, or cut in quarters and serve as an appetizer.
Pair with Myka Estates Rosé.
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