Ingredients

• 6 ounces Oregon Fruit Blueberries, drained
• 2- 10/12 inch Baguettes (or one full sized baguette), sliced horizontally
• 2 tablespoons Butter or Olive Oil
• 6-7 ounces Brie Cheese (about 8 thick slices)
• 3 ounces Prosciutto
• 1 cup Arugula

Instructions

1. Spread butter (or drizzle oil) on baguettes and toast until lightly crispy.
2. Distribute brie evenly between the bottom slices of the toasted baguettes.
3. Top with folded prosciutto slices.
4. Add blueberries evenly across sandwiches.
5. Top with Arugula.
6. Add tops of the baguettes and either serve or wrap in parchment paper to take on a picnic

Servings

2 sandwiches