1 full French loaf of bread or baguette
6 slices of prosciutto
1 wheel of Brie, 5-7 oz, cut into slices
2 tablespoons Dijon mustard (optional)
1/2 cup apple butter
2 oz arugula
Preheat the broiler on your oven on high.
Split the bread in half lengthwise and open up to reveal the inside of the bread. Lay on a large sheet pan. Spread the apple butter evenly on both sides. Add the dijon to the top half of the bread. Lay the prosciutto on the bottom half of the bread and top with half the Brie slices, add the other half of the Brie slices to the top half. Place the pan under the broiler and toast until the Brie has melted and starts to bubble. Watch closely to make sure the bread doesn’t burn. Remove from the oven and cool for a few minutes. Spread the arugula over the bottom half. Place the top half of the bread on top of the arugula and the bottom half of the bread to make one big sandwich. Slice into 2-3 inch slices and serve.