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The Brno Sandwich

This sandwich is truly an amazing example of how simple, good ingredients can make for an amazing meal.
Prep Time15 mins
Total Time15 mins
Servings: 1 sandwich


  • 1 demi-baguette, I like to use Trader Joe’s Ciabatta demi-baguette that is about 9 inches long and 2.5 inches wide
  • 3 pieces Brie cheese, thinly sliced
  • 6 slices Granny Smith apple, thinly sliced
  • 1 Tbsp butter, softened
  • 6 dried Bing cherries, or other dried cherry or dried berries
  • 15-20 pine nuts
  • Spinach or Arugula
  • Fleur de sel, or sea salt, for sprinkling


  • First, cut the baguette into 3 slices lengthwise.
    If you have a technique for this that you prefer, use it. Here is what I like to do:
    Over your cutting board, hold the bread vertically. (So the baguette is perpendicular to the cutting board.) Take your knife, and visualize where you need to slice to make three, vertical bread slices out of the baguette. From the front face of the bread, measure a third in, and make your first slice. Put that slice aside. With the remaining two-thirds of the baguette, now make a vertical slice right down the middle. And you are done! You now have three slices of bread. We won’t use the middle piece for the sandwich, so you can save it for a later snack or to make breadcrumbs, croutons, etc.
  • Take your two remaining bread slices and place them on the cutting board. We are now going to compile the sandwich!
  • Spread the softened butter on one piece of the bread. On the other half, spread the Brie. I basically spread the Brie on the bread like butter, but you can leave it in slices if you prefer.
  • Now on the bread half with the butter, take your pine nuts and sprinkle them over the butter. You want the pine nuts to be evenly distributed down the bread so you get some in each bite. Now with your knife or fingers, kind of…well…mash them into the buttered baguette so they stay put! The butter will really help here to keep the pine nuts in place.
  • Now to your bread half with the Brie. Place your arugula or spinach over the Brie. Now take your thin apple slices and place them evenly down the bread on top of the greens. Next, take your dried cherries and basically fill in the gaps between apple slices with the dried cherries.
  • And last but certainly not least, lightly sprinkle some fleur de sel over one or both sides of the sandwich (or sprinkle sea salt if you don’t have the flaky magnificence of fleur de sel on hand. If you don’t have fleur de sel, you should buy it here!
  • Now close the sandwich and enjoy! Or wrap it and bring it to work for lunch, this sandwich travels very well!


A few things to note, I prefer to make this on a demi-baguette, the dimensions of which I have listed in the ingredients. If you can’t find a demi-baguette, not a big deal! As with all sandwiches, you will just need to adjust the condiment ratios according to bread size and your own tastes. I have listed in the ingredients the proportions/ratios that I prefer, but of course, experiment!!!! Do a little more or a little less of the ingredients to your preference. Also, I cut the middle of the bread out. I love good bread! Like I could live on it. But even too much good bread on a sandwich can swallow up the other flavors. So rather than just cut the baguette in half, I cut the middle third out of the bread.