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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.
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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.
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.
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.
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.
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…
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!
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.
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
This looks delicious. How far in advance could I make this? Thinking of making it in the morning to enjoy lunch.
Thanks Sandra! Morning of would be totally fine! I hope you love this recipe, please let me know if you give it a try:) xTieghan
Oh wow, this looks absolutely perfect! Going to make it soon ?x
Thanks Kelly-Jane! Let me know how it turns out! xTieghan
My gosh I will never need another sandwich recipe again. This is it, the only one I’ll ever need. I’m absolutely in love!
Hey Claire,
Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! Have a wonderful week:) xTieghan
This sounds amazing but I have one question about Brie cheeses in general….do you cut off the rind on Brie or leave it on and eat it?
Hey Sue,
I always leave the rind on my Brie:) I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Fabulous! Got rave reviews for your sandwich!! Love being able to make ahead of time…..
Hey Cam,
Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! Have a wonderful week:) xTieghan
I made this yummy sandwich today! It was amazing! Thanks for this recipe!
Hey Becca,
Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan
YOU NEED THIS SANDWICH IN YOUR LIFE! Made this today for a picnic lunch with a few friends, along with the pumpkin white chocolate scones. Words cannot describe how delicious this sandwich is. Followed the recipe exactly except I used garlic ciabatta and chopped the green olives up into a mince that I mixed with some of the balsamic dressing to make a tapenade-like spread. (We have a couple of people in the group who thought they hated olives, so had to disguise them…) There wasn’t a crumb left. I can’t wait to make it again!! Thank you so much!
Hey Angela,
Happy Sunday!! Thanks a lot for giving this recipe a go, I am thrilled that it was enjoyed! xxTieghan
So excited to make this! Our local store doesn’t carry fig preserves—is there an alternative you’d reccomend? What a bummer!!
Thanks for all the recipes you share!
Hey Elise,
You can use honey in place of the fig preserves. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Thank you for sharing this delightful recipe. I can hardly wait to try it.
Thanks so much!!
This looks delicious, I do one similar but use mushrooms I have marinated.
Thanks so much Sue!! xTieghan
So excited to make this vinaigrette !!
Thanks Bea! I hope you love the recipe! xTieghan
This looks incredible! The vinaigrette sounds SO good!
Thanks so much Sabrina! Let me know if you give the recipe a try:) xTieghan
Tieghan,
Thanks for all the summer inspired recipes. I’ve been saving them and look forward to trying them all! 🙂
Thanks so much Natalie!! xTieghan
Yum! I just made a sandwich using a combination of like 3 of your sandwiches and one of your heated paninis – turkey, brie, and your thyme lemon honey mustard. It was a HUGE hit! These are always a winner in our house 🙂
Hey Kaitlyn,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
Ooooh! This sounds so delicious. We are currently in Nantucket and I think I will make this for lunch as we hope to drive down the beach to a remote lighthouse! Thanks for the inspiration…and I love everything fig too!
Thanks so much Mary! I hope you love the recipe:) xTieghan