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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. It takes minutes to make…but only seconds to devour. It’s delicious.

Picnic Style Brie and Prosciutto Sandwich | halfbakedharvest.com

This is the summer I am embracing sandwiches. As I mentioned yesterday, I get bored with recipes very easily. I love to try and create things that feel new and exciting to me…as well as delicious. Picnic-style sandwiches are something you all request summer after summer. But, because I have a slight hang-up about photographing sandwiches, in the past I’ve avoided them.

Well, not this year. For some reason, sandwiches, especially picnic-style sandwiches, have really been exciting me. I’ve actually had fun creating the recipes. A few weeks back I shared the vegetable version of this meat and cheese sandwich. But today we’re going for the classic summer picnic sandwich with all the fixings.

Well, classic, but not really…because of course, I just had to give this my own little twist.

Picnic Style Brie and Prosciutto Sandwich | halfbakedharvest.com

The idea

Originally this started out as an Italian muffuletta sandwich, but after diving into the details of that sandwich, I realized I really wanted to change some things up and create my own summer picnic sandwich.

And here we are. It’s an Italian meets French style summer sandwich. Not only is it really easy (no cooking involved guys), but man, it’s delicious. I’m already excited to recreate this for the 4th…in just 11 days.

Picnic Style Brie and Prosciutto Sandwich | halfbakedharvest.com

The details

One of the things I love most about this sandwich is just how easy it is to create. I know I’ve said that same line almost everyday this week, but I’m really loving super simple (delicious) recipes more than ever right now.

And that’s just what this summer picnic-style sandwich is.

First, you’ll need a really good loaf of fresh ciabatta bread. Then some mixed olives, roasted red peppers, assorted deli meats, lots of creamy (yummy) brie cheese, and fresh arugula. And then, of course, my homemade balsamic fig vinaigrette…the secret to creating a delicious, no-cook sandwich.

Picnic Style Brie and Prosciutto Sandwich | halfbakedharvest.com

The vinaigrette

This is one of my go-to vinaigrette’s and my personal favorite that always awes everyone. Even if the fig part turns you off, don’t let it stop you from making this.

Balsamic and figs work together so wonderfully, especially when paired with all these summer flavors. I whisk in a little fig jam…it adds a sweetness that’s just right. You don’t know even know there are figs in this. All everyone will know is that this tastes extra special. The fig preserves really help to create a balsamic vinaigrette that’s better than any others.

Picnic Style Brie and Prosciutto Sandwich | halfbakedharvest.com

The sandwich

For the sandwich, as I mentioned, find some really great fresh ciabatta bread. You’ll also need high-quality deli meats. In fact, think of this sandwich as a cheese board sandwich and grab your favorite cheese board deli meats. I use a spicy Spanish chorizo, spicy salami, and prosciutto. But any combination of your favorite deli meats will really be delicious.

I usually grab everything from Whole Foods since they tend to have a really nice meat and cheese section…

Picnic Style Brie and Prosciutto Sandwich | halfbakedharvest.com

Which brings me to the Brie. The Brie makes this sandwich a little French, but it’s DELICIOUS. Find something extra creamy since we’re not melting the cheese. The creamier the better.

Once you have all your ingredients, simply assemble, slice, and enjoy!

I love this sandwich so much. So did my family, especially my brother Creighton (he actually ate 3). Totally his kind of summer sandwich. It will be fun for family dinners spent outside or serving up at summer parties. It’s one of those recipes that’s the first to disappear!

Picnic Style Brie and Prosciutto Sandwich | halfbakedharvest.com

Looking for other Summer sandwich recipes? Here are some favorites:

Grilled Vegetable Burrata Sandwich with Lemon Thyme Honey Mustard

Everything Cheddar Tomato Bacon Grilled Cheese

Marinated Veggie Cheese Sandwich with Sun-Dried Tomato Pesto

Lastly, if you make this Picnic Style Brie and Prosciutto Sandwich, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Picnic Style Brie and Prosciutto Sandwich.

Prep Time 20 minutes
Total Time 20 minutes
Servings: 8
Calories Per Serving: 298 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Balsamic Fig Vinaigrette

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 | halfbakedharvest.com

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Comments

  1. Love making these – I think they might be even better the next day when the flavours have soaked into the bread! So good!!!

    1. Hey Alysha,
      Thanks a lot for trying out this recipe. I love to hear that it was enjoyed and hope you have the best week! xTieghan

  2. 5 stars
    Made this for a day at the beach and everyone loved it! I was a little worried that putting the dressing on ahead of time would make the sandwich soggy…it definitely soaked in to the bread but the crust on the ciabatta held up and it was great a few hours later. The vinaigrette is excellent!

    1. Hey Mary,
      Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan

  3. 5 stars
    Loved this!! I made 2-one regular and one with vegan meats and cheeses and they were both devoured equally!!!
    Thanks!!!

  4. 5 stars
    Omg, my husband and I made this tonight, it was exceptional! The added sweetness really cuts through the spicy meat and salty olives. And the Arugula, yummy!! Thank you

    1. Hey Lisa,
      Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan

    2. 5 stars
      I just made this for lunch today and it was super delicious! I think my favorite part about it is the sweetness the fig butter adds to the dressing. It evens out the flavors from acidity of the olives 🫒! I used sourdough bread since I had a half a loaf left. And I’m so glad I did. Your recipes are some of my favorites ever!

      1. Hey there,
        Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend🍁 xTieghan

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