Serve this simple yet satisfying sandwich hot or cold.
This Brie and prosciutto sandwich takes a classic ham and cheese to the next level. Slices of prosciutto are layered onto chewy ciabatta bread with Brie cheese, wild arugula for a peppery bite, and a drizzle of olive oil and balsamic glaze. This sandwich can easily be made larger and cut into slices rather than in half to serve a crowd!
Brie cheese – Brie is a washed rind cow’s milk cheese; it’s a creamy crowd-pleaser cheese. You can also add it to a cheese board and it’s approachable. The sliced Brie complements the salty prosciutto on this simple sandwich. Either double cream or triple cream Brie can be used.
Prosciutto – This salty, silky meat is made from curing the whole hind leg of a pig. Prosciutto is a whole muscle salumi served sliced paper-thin. In fact, there are many different types of prosciutto. Some are aged for a longer period of time for a richer, more high quality product; the most authentic coming from Parma (Prosciutto di Parma).
Ciabatta – Ciabatta is a porous, rustic white bread from Italy. This bread is perfect for this meat and cheese sandwich because it has a chewy crust with an airy texture making it easy to take bites.
Balsamic glaze – Balsamic adds a slightly sweet, acidic note to this crostini recipe. Balsamic is sweeter and more syrupy than other wine vinegars. In addition, it’s made from the unfermented juice of grapes, called “must”, and aged for 12 years or more. Balsamic glaze is a condensed version, simmered until it becomes sticky and syrupy. It’s perfect for drizzling over crostini because it doesn’t soak into the bread, making it soggy.
Layer prosciutto.Layer the prosciutto slices onto the bottom half of the ciabatta loaf.
Add Brie. Top the prosciutto with slices of the Brie.
Drizzle with balsamic and olive oil. Drizzle the top half of the ciabatta with balsamic glaze and olive oil then top with the arugula and close.
Cut the sandwich. Cut the prosciutto and Brie sandwich in half or into quarters and serve.
Tips and Tricks for How to Make a Brie and Prosciutto Sandwich
Variations on this recipe:
Substitute the balsamic glaze with 2 tablespoons of fig jam for a sweeter addition. you had two “periods” here, I took one out.
Try replacing the Brie with pieces of mozzarella or burrata for a more Italian take.
Swap the ciabatta bread with a halved French baguette and also the balsamic glaze with a thin layer of European butter to transport you to Paris!
To make this sandwich hot:
This Brie and prosciutto sandwich can easily be pressed to be served hot. Simply spread a thin layer of butter on the outside of the bread then add to a panini press or cast iron skillet. If using a skillet, use something heavy like an aluminum foil wrapped brick to create a press. Let cook, flipping halfway through, until bread is crisp and cheese is melty, about 6 minutes.
Can this sandwich be made ahead?
Yes! Because there isn’t a lot of liquid (the glaze doesn’t make the bread soggy) this sandwich can be made in advance and stored, refrigerated until ready to serve. For easy storage, I like to wrap my sandwiches in parchment paper then store in a plastic bag.
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