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Prosciutto Brie Sandwich Recipe
Ash Tyrrell

Prosciutto Brie Sandwich Recipe

I first put this sandwich together on a lazy weekend afternoon when I wanted something that felt fancy but took almost no effort. I grabbed a loaf of ciabatta, some paper-thin prosciutto, and a wedge of brie sitting in my fridge, and within minutes I had something that tasted like it came from a gourmet deli counter
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Prep Time 5 minutes
Cook Time 5 minutes
Ingredients Method Notes

Ingredients
  

  • 4 ounces prosciutto thinly sliced — the star of the sandwich, so go for good quality and ask your deli to slice it paper-thin
  • 1 8-inch ciabatta loaf, halved horizontally — the chewy crust and airy crumb hold up well without getting soggy
  • 4 ounces brie cheese sliced — pick a wedge that gives slightly when pressed for the best melt and creaminess
  • 1 tablespoon balsamic glaze — adds a sweet tangy contrast that balances the richness of the cheese and meat
  • 1 teaspoon extra-virgin olive oil — a light drizzle rounds out the flavors without making the bread soggy
  • 1 cup packed arugula — brings a peppery crunch that cuts through the richness

Method
 

  1. Start by slicing your ciabatta loaf horizontally so you have a top and bottom half. Set both halves cut-side up on your cutting board. This gives you a clean, flat surface to build your layers on and makes it much easier to fold everything together neatly at the end.
  2. Take your thin prosciutto slices and drape them gently across the bottom half of the bread. I like to fold the slices slightly as I go rather than laying them flat, which gives the sandwich a bit more texture and volume once you take a bite.
  3. Lay your brie slices directly on top of the prosciutto. The warmth from your hands as you assemble is usually enough to soften it slightly, but if you want it extra creamy, let the cheese sit at room temperature for about ten minutes before slicing.
  4. On the top half of the bread, drizzle the balsamic glaze followed by the olive oil. Then pile on the arugula. This step is where all the flavors start coming together, so don't be shy with the balsamic if you love that sweet-tangy kick.
  5. Close the sandwich by pressing the two halves together gently. Use your bread knife to cut it in half or into quarters, depending on how you plan to serve it. If you're making this for a group, slicing into smaller pieces makes it easier to share.

Notes

  • I always let the brie sit out for a few minutes before slicing, since cold brie is harder to cut evenly.
  • I found that folding the prosciutto instead of laying it flat gives every bite more texture.
  • I like to toast the ciabatta lightly first if I'm not pressing the whole sandwich, since it adds a nice crunch.
  • I never skip the balsamic glaze because it's what makes this taste more like a bistro sandwich than a basic one.
  • I keep the arugula on the top half only, so it doesn't get crushed when I press the sandwich together.