Go Back
+ servings

Roasted Brie Rhubarb Sandwich

Roasted Rhubarb Brie Sandwich, a perfect blend of sour roasted rhubarb with creamy and slightly sweet melted brie with arugula and fig jam on toasted bread. Let's do lunch!
5 stars (2 ratings)


  • 2 stalks rhubarb
  • ½ tablespoon honey or maple syrup
  • 1 pat butter, or ½ teaspoon olive oil
  • 2 slices whole grain bread
  • 1 tablespoons fig jam
  • 2 ounces brie cheese, thinly sliced
  • ¼ cup arugula


  • Roast rhubarb: Preheat oven to 350 degrees. Rinse and slice rhubarb into 1/2" thick pieces. Arrange on oiled baking sheet and baked about 20 minutes or until soft and mushy. Remove from pan and place in a bowl, then add honey and mix to combine.
  • Build sandwich: Spread one slice of the bread with the rhubarb honey mixture and spread the other slice with fig jam. Top once bread slice with brie cheese and a bit of arugula, and then stack the bread slices to build the sandwich.
  • Cook sandwich: To cook the sandwich, add the butter (or oil) to a large pan and heat until it sizzles.Place the brie sandwich onto the pan and cook until the bread begins to crisp, about 2-3 minutes. Then flip the sandwich and cook the other side of the bread until it is browned.


  • Leftovers and storage: Store ingredients separately (store the rhubarb in an airtight container in the refrigerator) for up to five days, building and toasting a new sandwich at each serving.

Nutrition Information

Serving: 1sandwich, Calories: 258kcal, Carbohydrates: 16g, Protein: 13g, Fat: 16g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 57mg, Sodium: 378mg, Potassium: 411mg, Fiber: 2g, Sugar: 8g, Vitamin A: 560IU, Vitamin C: 11mg, Calcium: 204mg, Iron: 1mg