Apple Brie Sandwich

20250811 #breakfastdiary 1480, 24°C/cloudy, 20 min/workout(M) There are all kinds of allergies in this world. Some people probably think it should be pronounced 'al-ler-jee' the English way, and while 'allergy' is indeed correct in English, the official Korean term set by the Korean Academy of Asthma, Allergy and Clinical Immunology is 'allergie' (from German). Energy isn't pronounced 'energie' in Korean, and synergy isn't 'synergie' either — allergy is the one exception. (omitted) I only found out I have a rocket (arugula) allergy as an adult. This Mediterranean-native herb goes by rucola in addition to rocket (or roquette) and arugula. After a few unexplained episodes of my mouth swelling up, I traced back everything I'd eaten that day and searched around online before I finally accepted that I have an arugula allergy. (My breakfast diary — I'll pass on the arugula, thanks) Most apple brie sandwich recipes call for arugula, but since I'm allergic, I swapped in lettuce (for today anyway). Anyway, I put the apple and lettuce on top for extra crunch — a roughly 522kcal apple brie sandwich

1/3 loaf (Tartine Bakery) slab bread, 1T each mayonnaise, whole grain mustard, and honey, 3 slices plant-based ham, a little lettuce, 1/2 wheel brie, 1/2 apple

1. Cut the slab bread in half and toast with olive oil until crisp. 2. Mix mayonnaise, whole grain mustard, and honey in a 1:1:1 ratio and spread on the bread. 3. Layer the plant-based ham, brie, sliced apple, and lettuce on top of the bread, in that order, then cover with the other piece of bread. 4. Wrap in parchment paper, cut in half, and eat.