The Normandy Sandwich {Recipe}

Thursday, March 27, 2014
One of the things I remember most about my visits to Paris is the food, specifically the sandwiches. The baguettes were artfully assembled and were just as delicious as they were pretty.

I often have cravings for those sandwiches. Thankfully most of the ingredients are available stateside, so it's easy to reproduce these sandwiches at home.

My favorite French sandwich is the Normandy. It's a delightful combination of Brie, Dijon mustard, arugula, and of course, crusty French bread.

THE NORMANDY SANDWICH (makes 2 sandwiches)


  • One French baguette
  • 3 tablespoons Dijon mustard (I like Maille Mustard Traditional Original Dijon)
  • 2 cups arugula (or any other lettuce you prefer)
  • 4 oz. Brie cheese
  • 1 Granny Smith apple thinly sliced
  • Freshly ground black pepper
  • Optional toppings: raisins, craisins, slivered almonds, or pine nuts.


1. Using a serrated knife, cut two 7" pieces from the baguette. Place your hand firmly on top of each piece of baguette. While applying light pressure with one hand, use the other hand to cut the baguette horizontally down the center. {see image}

2. Spread a generous 1-1/2 tablespoons of Dijon mustard on the bottom half of each sliced baguette.

3. Place 1 cup of arugula loosely on top of the mustard.

4. Using the serrated knife, cut the Brie into thin slices and place on top of the arugula.

5. Place apples on top of the Brie and top with pepper.

6. Place the remaining halves of the baguettes on top of the apples.

Voila! You've got a Normandy sandwich.

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