This Picnic Style Brie and Prosciutto Sandwich is the perfect sandwich to serve up at your next afternoon picnic or summer party. Italian olives, roasted red peppers, and assorted deli meats layered with creamy Brie cheese and peppery arugula. Then sandwiched between softy and airy ciabatta and marinated in a sweet and tangy balsamic and fig vinaigrette. This delicious meat and cheese sandwich is what every summer picnic or low-key dinner needs.
Ingredients:
Balsamic Fig Vinaigrette:
1/3 cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon fig preserves
juice of 1 lemon
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
2 cloves garlic, grated
kosher salt and black pepper
Sandwich:
1 loaf ciabatta bread, halved lengthwise
1/2 cup pitted mixed olives, chopped
2 roasted bell peppers, sliced
9-12 ounces assorted deli meat (prosciutto spicy salami and Spanish chorizo)
1 (8 ounce) wheel Brie, sliced
2 cups baby arugula
Instructions:
1. To make the vinaigrette. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
2. Lay the bread cut side up on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Drizzle both cut sides of bread with vinaigrette. Then, layer on the olives, bell peppers, assorted meats, and Brie. Sprinkle the arugula over the brie and drizzle generously with the vinaigrette. Add the top half of the ciabatta and gently push down on the sandwich.
3. At this point, you can slice the sandwich and serve or wrap the sandwich tightly and place in the fridge for up to 1 day. Before serving, cut 6-8 sandwiches.
Picnic Style Brie and Prosciutto Sandwich
Ingredients
Balsamic Fig Vinaigrette:
- 1/3 cup extra virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon fig preserves
- juice of 1 lemon
- 2 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh thyme
- 2 cloves garlic grated
- kosher salt and black pepper
Sandwich:
- 1 loaf ciabatta bread halved lengthwise
- 1/2 cup pitted mixed olives chopped
- 2 roasted bell peppers sliced
- 9-12 ounces assorted deli meat prosciutto spicy salami and Spanish chorizo
- 1 8 ounce wheel Brie, sliced
- 2 cups baby arugula
Instructions
To make the vinaigrette. Combine all ingredients in a glass jar and whisk until smooth. Taste and adjust the salt and pepper.
- Lay the bread cut side up on a cutting board. Working with the top piece of ciabatta, pull out some of the insides to create a space for the filling. Drizzle both cut sides of bread with vinaigrette. Then, layer on the olives, bell peppers, assorted meats, and Brie. Sprinkle the arugula over the brie and drizzle generously with the vinaigrette. Add the top half of the ciabatta and gently push down on the sandwich.
- At this point, you can slice the sandwich and serve or wrap the sandwich tightly and place in the fridge for up to 1 day. Before serving, cut 6-8 sandwiches.
