Blueberry chutney: add all ingredients to a medium pot over medium heat and cook stirring often for 10 to 15 minutes.
After the chutney has thickened and turned into a jammy consistency, remove the pot and allow everything to cool before serving or storing it in a sealed container in the refrigerator.
Dressing: combine vegetable oil, sugar, vinegar, parsley, salt, pepper, and hot sauce in a jar with a lid. Cover with lid and shake to mix well. This will make more dressing than you need, but it works well on a salad and should keep in your refrigerator for a few weeks.
Sandwich assembly: toss a small handful of arugula (around a quarter cup) in a bowl with a tablespoon or two of the dressing.
Slice and toast your croissant. Add any condiments that you desire to the bottom slice.
Add sliced turkey and top that with a few slices of creamy brie cheese.
Spoon a few tablespoons of blueberry chutney on top of the brie and top that with your dressed arugula.
Complete the sandwich with the top of the croissant and serve.