4 slices whole wheat seeded bread
2 tablespoons whole grain mustard
4 slices prosciutto
1 Fuyu persimmon, thinly sliced
2 small handfuls fresh arugula
2 to 4 ounces Brie cheese, depending on how much cheese you like
1 tablespoon butter for grilling
Spread mustard on four slices of bread. Layer on two slices of prosciutto, two slices of persimmon, and a small handful of arugula onto two slices. Spread Brie cheese onto the other two (mustard-covered) bread pieces. Sandwich the two parts together.
Heat butter in a medium skillet over medium heat. Place sandwiches in the pan, Brie side down, and grill until cheese is melted and bread is toasted to a golden brown. Flip sandwiches and cook until golden.
Remove from the skillet. Slice in half and serve immediately.
