Last summer, my friend Sue invited me to go hear a string quartet she knew called Ethel at an outdoor venue at Lincoln Center. I rushed from work downtown, and didn't have the time to stop for a snack before and had the munchies when I arrived. Sue shared half of her sandwich with me: apples and brie on a french baguette. I knew I had to make it again for myself, so I did.How to do it: Start with a quality french baguette, crusty on the outside, soft and chewy on the inside. Spread a little mayo on one half, whole-grain mustard on the other. Line with apple slices, pieces of brie, and then fill with sprouts. I used pink lady apples, but any crisp, partly sweet/partly tart apple will work. It's actually better if it sits for a while, so it's perfect to wrap it up tight in some plastic and popping it in your bag to take to work. Yum.
