2 large slices of rustic sourdough bread
5 slices of good quality Brie cheese
1 cup arugula (loosely packed)
5-8 grape tomatoes, halved
1 granny smith apple, thinly sliced
Fresh cracked pepper
This is such a yummy sandwich that won't make you feel too full or bloated after you eat it. I often use light brie cheese, but you can go for the full fat too.
Toast the bread on high in a panini maker or stove top. Layer the cheese right on to the warm bread, followed by the tomatoes, apples, and arugula. Drizzle some balsamic vinegar over the arugula and top with fresh crack pepper.
I serve 1/2 sandwich with an arugula and strawberry salad, but you could double this and have two large sandwiches for an entree.