Brie & Prosciutto Sandwich
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 vinaigrette. This is a sandwich perfect for a low-key dinner.
For the sandwich, find some really great fresh ciabatta bread. You’ll also need high-quality deli meats. In fact, think of this sandwich as a charcuterie board in sandwich form.
Ingredients
- 1/3 Cup of Extra Virgin Olive Oil
- 3 Tablespoons balsamic vinegar
- 1 Lemon (juiced)
- 2 Tablespoons fresh basil (chopped)
- 1 Tablespoon fresh thyme (chopped)
- 2 Cloves of Garlic (grated)
- Salt & Pepper
- Ciabatta Bread
- Mixed Olives
- Roasted Red Bell Peppers
- Prosciutto
- Spicy Salami
- Brie, Sliced
- Baby Arugula
Directions
- Make the vinaigrette. Combine oil, balsamic, lemon juice, basil, thyme, garlic, and salt and pepper, whisk until smooth, taste.
- Prepare the loaf. 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.
- Assemble the sandwich. 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.
- Slice. Slice the sandwich and serve or wrap the sandwich tightly and place in the fridge for up to 1 day.
