Apple-Brie-Arugula Sandwiches

These easy, open-faced sammys are YUM.  Because my arugula plant grew like a weed out in the garden this summer, I continually found ways to use this fresh, peppery green.  This adds a nice balance to it's strong flavor.

What's in it:
1/2 baguette, sliced
1 granny smith apple, thinly sliced (or your personal favorite kind)
good brie, sliced
mustard (my favs are Maille "Old Style" Whole Grain Dijon & local Old Pecos Food
               Hickory Almond)
black pepper

How to make it:
Add mustard and black pepper to baguette slices and toast.
Add arugula, then apple, then brie on top.
Toast again, lightly, until the brie just begins to melt (they key here is not to over-heat the arugula into wither-eens).

Serves 2 (for lunch, with tomato soup!)
Also great as an appetizer (multiply the recipe accordingly, usually one full baguette is plenty).