Jim Coleman Recipes

BRIE CHEESE, ARUGULA AND CHICKEN OPEN-FACE SANDWICHES

A rotisserie chicken makes this very tasty sandwich a snap to prepare. A couple of things will help in making the difference in this sandwich being spectacular versus just being good. First, buying a high-quality rotisserie chicken means a moist/juicy sandwich opposed to the dry/stringy category; and a good artisan sourdough bread makes a huge distinction; also purchase good brie - I like Alouettes' Hickory Smoked Brie for this recipe. Enjoy!

Ingredients:

• 3 tablespoons butter, softened
• 2 tablespoons sour cream
• 4 oz brie cheese, sliced (Alouettes' Hickory Smoked Brie works great)
• 6 large slices of (good rustic) sourdough bread
• 1 cup baby arugula, firmly packed
• 1/3 cup olive oil
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 2 teaspoons spicy mustard
• 8 oz cooked, boneless/skinless (rotisserie)-chicken breast, shredded
• 1 ripe pear, thinly sliced
• 1/2 cup pecans, toasted
• Black pepper

Preparation

Combine the butter, cream and half of the brie cheese in bowl and beat with a wooden spoon until spreadable. Spread the bread with the cheese mixture.

Combine the olive oil, lemon juice, honey and mustard and toss with the baby arugula until well coated. Top the bread with the leaves and dressing, chicken, remaining Brie cheese, pear slices and pecans. Sprinkle with freshly ground black pepper and serve immediately.