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INGREDIENTS
1 sandwich bread
1 teaspoon whole-grain mustard
1 teaspoon mayonnaise
1 teaspoon hot sauce
Brie slices 60g
A handful of fresh arugula
2 slices prosciutto
1 fresh fig
1 teaspoon sugar
A pinch of Guérande fleur de sel
INSTRUCTIONS
In a small bowl, mix the whole-grain mustard, mayonnaise, and hot sauce until smooth.
Cut the fig in half and set aside.
Spread the sauce over the bread.
Layer the brie slices, followed by the arugula and prosciutto.
Add the fig halves, sprinkle lightly with sugar, and gently caramelize using a kitchen torch.
Finish with a pinch of Guérande fleur de sel, close the sandwich, and serve.