Gather all of your ingredients.
Gather your butter, rosemary and thyme. Make sure to pull off the thyme and rosemary leaves off the branch.
Combine butter, thyme, rosemary and salt. Stir to combine and set aside.
Slice your brie into thin rectangular slices.
Make sure to cut off the edges.
Thinly slice the apple.
Layer brie on half a piece of your sandwich bread. If you're making two sandwiches, layer brie on each side.
Layer apple slices over the brie.
Next, layer several pieces of baby arugula.
Finish your sandwiches with another layer of sourdough bread.
Butter the outside of one side of the sandwich with your herb butter mixture.
Heat a skillet over medium-low heat. Place sandwich in skillet, butter side down. Then, butter the other side of bread.
Cook on both side until cheese is melted and bread is toasty and brown.
Enjoy! Recipe inspired by: goboldwithbutter.com/?p=618