Wash and dry all produce. Preheat oven to 400 degrees. Strip rosemary leaves from stems; discard stems. Finely chop leaves. Trim, then thinly slice mushrooms.

Toss mushrooms with a drizzle of olive oil, rosemary, and a pinch of salt and pepper on a baking sheet. Roast in oven until browned and lightly crisped, 12-15 minutes.

Meanwhile, cut brie into thin slices. Spread fig jam on one side of two of the bread slices. Top jammy sides with brie slices. Place remaining slices of bread on top of each to create two sandwiches.

Melt 1 TBSP butter in a large pan over medium-low heat. Add sandwiches and cook until nicely browned on outside and melty inside, 4-5 minutes per side.

While sandwiches cook, toss mushrooms with arugula, 4 tsp balsamic vinegar (we sent more), and a drizzle of olive oil in a large bowl. Season with salt and pepper.

Cut sandwiches in half and serve with salad.