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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.
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.
Servings: 8
Calories Per Serving: 216 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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.
Really wanted to like this ☹️ Followed recipe step by step
Hi Diana,
Thanks for giving the recipe a try, sorry to hear it was not enjoyed. Did something go wrong or is there anything I can help with? Let me know! xx
Delicious and simple! Would definitely make it again:)
Love making these – I think they might be even better the next day when the flavours have soaked into the bread! So good!!!
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
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!
Hey Mary,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Have the best day:) xTieghan
Loved this!! I made 2-one regular and one with vegan meats and cheeses and they were both devoured equally!!!
Thanks!!!
Hey Jen,
Thanks so much for giving this recipe a try, I love to hear that is was enjoyed:) xTieghan
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
Hey Lisa,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
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!
Hey there,
Love to hear that this recipe was enjoyed, thanks a bunch for making it! Have the best weekend? xTieghan
looooove. so good. made this earlier in june & planning to make again this week. used the trader joes peach jam instead of the fig last time- def recommend. i made this vegetarian for myself just without the meat and it was still so complex & delicious.
Hey there,
Happy Monday! Love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xxTieghan
Amazing recipe! Perfect for when you want a quick & easy meal but you want to serve something more then a regular sandwich. I made this last night & this sandwich will definitely be on repeat for us.
I have never made a balsamic fig vinaigrette before, it was amazing & I plan to use it often!
Thanks again for another great recipe!
Hey Lori,
Awesome! I am delighted to hear that this recipe was enjoyed, thanks a lot for making it. Have the best week! xTieghan
Made this recipe tonight and it was absolutely amazing! I substituted out the brie for fresh mozzarella and didn’t use olives, and also added raspberry balsamic vinegar instead of the regular (because that’s all I had on hand) and boy did that elevate the fruity flavor which was wonderful! :). Will definitely be making this all the time for friends and family because it’s so delicious.
Hey Katherine,
Fantastic! I am thrilled that this recipe was enjoyed, thanks for giving it a go! xTieghan
This is a keeper! The dressing alone is fabulous. I have never used fig preserve (much less tried it) so I was a little out of my element. But not being a food wimp, I took a chance and boy am I glad I did. I made a small sandwich for myself last night and oh boy do I have a new favorite. I will be changing out the layers for a friend who is a vegetarian, and using thick sliced portabella mushrooms and adding tomato. Thanks for the inspiration.
Hey Jody,
Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan
Loved this sandwich! Made it for a firework beach picnic and everyone loved it. Going to keep it as a staple this summer!
Hey Kristin,
Happy Monday! Thanks so much for making this recipe, I love to hear that it was enjoyed! xxTieghan
I made this last night for my boyfriend and I and it was delicious! We omitted the olives since neither of us likes them but man this sandwich will become a staple. And I’m keeping the fig vinegarette on hand. I made it in the magic bullet rather than whisking it and it worked great. Your recipes never fail me!!
Hey Raychel,
Happy Friday!! I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Made this recipe last night for a group of 7 women and it was AMAZING! I had one piece left this morning and ate it for breakfast! I left a section without meat for the vegetarian in our group. Perfect “no cook” outdoor meal!
Hey Vicki,
Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
Could I make this with focaccia bread instead? I’m wanting to make for a crown but with a little less bread. If I use a different bread, should I dress it just before serving or would it be okay a little ahead of time?
Hi Nicole,
I think this would be great using any bread of your choice, you can keep the recipe the same:) I hope this turns out well for you, let me know if you give it a try! xT
Made this recipe last night for my book group meeting and it was AMAZING! I had one piece left this morning and ate it for breakfast! I left a section without meat for the vegetarian in our group. Perfect “no cook” outdoor meal!
Hey Vicki,
Awesome! It is so great to hear that this recipe was enjoyed, thanks a lot for giving it a go! xTieghan
I made this today for my bookclub this evening. I used artichokes instead of olives and used peach jam instead of fig. It looks so delicious and I can’t wait to have it!
Thank you for all your delicious recipes; I have loved everything that I have made!
Hey Kate,
Awesome! I am so glad that this recipe was enjoyed, thanks a lot for giving it a try! xxTieghan