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FoodBrie Cheese Sandwiches - NeighborFood

Brie Cheese Sandwiches – NeighborFood

For the ultimate sweet and savory sandwich, try our creamy Brie Cheese Sandwiches with prosciutto, arugula, and fig jam. This cold sandwich is perfect for a quick packed lunch or a fancy picnic. 

With a blend of tangy, sweet, and buttery flavors, this will be the most satisfying sandwich in your lunch time rotation.

If you’re looking for a warm and melty brie sandwich, try our Apple and Brie Grilled Cheese.

Brie Sandwiches with Jam and Prosciutto

Brie sandwich with prosciutto and balsamic drizzle.

Ever since we made Brie Burgers, I’ve kept the fridge stocked with brie cheese and apricot jam. Call it an obsession or a hyper fixation, but I could not get enough of this combo.

I thought nothing could top the burger, but then I made a casual sandwich for lunch one day.

And that was the start of a love story. I think this brie sandwich might be my soulmate.

I added prosciutto, arugula, and a drizzle of balsamic to gild the lily, and wowza, this sandwich kinda blew me away. If you’re a sweet and savory girlie like me, you’re going to LOVE these sandwiches (and you should also try our Waffled Cranberry Turkey Sandwiches).

Creamy and buttery brie pairs beautifully with jam, intensely savory prosciutto, and a few fresh greens. Pile it all on some really good bread and you’ve got a sandwich that will make you want to put down your phone, sit back, and savor.

I’ve experimented with multiple variations of these sandwiches, and I feel confident you can’t go wrong, but I’ve included my very favorite version (with the bread, jam, and cheese I use) below.

The Art of Sandwich Crafting

Tight, close up image of sandwich stacked with apricot jam, brie cheese, prosciutto, arugula, and balsamic vinegar.

I’ve also provided measurements in this recipe, because I care about all of you precious Type A folks, but you really don’t need them.

Much of cooking is a science, but sandwich crafting is an art. You don’t let the recipe tell you how much apricot jam you need, you scoop it out and spread it to the very edges and let your gut be your guide.

The amount of each ingredient you need will depend on the type of bread you pick and how big it is. The most important thing to remember whenever you’re making sandwiches is FULL COVERAGE.

This is not the time to skimp. The spread should be thick and cover every nook and cranny of the bread. The fillings should be plentiful and stretch from sea to shining sea (or from one end of the bread to the other).

No one wants a bite of just prosciutto or just arugula. Stack the ingredients edge to edge and top to bottom and you’ll have an incredible, perfect Brie Sandwich in every bite.

Key Ingredients + Substitutions

Sesame seed bread, apricot jam, prosciutto, brie cheese, arugula,and balsamic vinegar on a wooden cutting board.
  • Thick sliced bread– We’ve tested these sandwiches with all different types of bread, and honestly, we’ve never had a bad one! Our absolute favorites are La Brea’s Toasted Sunflower Honey Bread (pictured here) or French bread, but you can use sourdough, a seedy whole grain bread, or even a ciabatta roll.
  • Apricot preserves- Bonne Maman is my favorite apricot preserve, but pick up whatever is in your budget.
  • Brie cheese– We’ve made this with cheap brie from Aldi and Supreme Brie. While the Supreme Brie is exceptionally creamy, we still enjoyed the sandwiches made with the cheaper option.
  • Prosciutto– Nothing is quite like buttery thin strips of prosciutto, but this sandwich could also be lovely with bacon or omit the meat completely for a vegetarian option.
  • Arugula– Peppery arugula is a favorite on sandwiches, but you could substitute whatever greens you like.
  • Balsamic vinegar– Use a high quality aged balsamic or balsamic reduction.

How to Make Brie Sandwiches

Step 1: Prep the bread. Toast or grill the bread, if desired. Heat a grill pan over medium high heat. Brush one side of the bread with butter. Place face down on the skillet and grill until browned. Remove.

Grilled bread on a cutting board with prosciutto and apricot jam.

Step 2: Spread both sides of the bread with apricot jam.

Step 3: Layer on slices of brie cheese.

Brie cheese slices layered on top of grilled bread.

Step 4: Add the prosciutto, arugula, and a drizzle of balsamic vinegar.

Sandwich shown open face with brie, prosciutto, arugula, and drizzle of balsamic vinegar.

Step 5: Sandwich together and serve.

To Toast or Not to Toast, That is the Question

Brie Sandwiches can be made with or without toasting the bread. Both options are good and both keep pretty well. We love pan grilling the bread with a little butter to bring out its flavor, particularly if it’s sliced horizontally like the one pictured here.

You can grill the bread on a grill pan or a grill, or simply toast it if you want your bread warmed with a little crunch. You can experiment to see which you like best!

Brie cheese sandwich on a wooden cutting board.

Storage and Make Ahead Instructions

This sandwich keeps well for up to 24 hours, making it great for packed lunches and picnics.

Wrap it tightly in parchment paper then foil and store in the fridge until you’re ready to eat!

Can you eat the rind on brie cheese?

Yes! If you don’t like the texture or taste of the rind, feel free to remove it, but brie cheese rind is perfectly edible and actually quite good for you.

Prosciutto and brie sandwich.

More Fabulous Sandwich Recipes to Try

Sandwich crafting is one of our favorite things! Here a few more creations to try:

Brie sandwich with prosciutto and balsamic drizzle.
  • 4 Tablespoons butter (at room temperature)
  • 4 thick slices bread (see note)
  • ½ cup apricot preserves
  • 5 ounces brie cheese (sliced)
  • 3 ounces sliced prosciutto
  • ½ cup arugula
  • Good quality balsamic vinegar (for drizzling)
  • Preheat a grill pan over medium high heat. Butter one side of each of the slices of bread and place it, buttered side down, on the skillet. Grill for 2-3 minutes or until golden and toasted.

  • Spread the apricot jam on the interior of the bread. Top one slice with the sliced brie, then layer the prosciutto on top, followed by the greens.

  • Drizzle with balsamic vinegar and sandwich together.

  • The sandwich you see pictured here was made with La Brea’s Toasted Sunflower Honey, which was sliced horizontally, leaving the crust intact on top and bottom. Feel free to slice your bread this way if it’s not too tall or to use regular sandwich slices if you prefer.  Sourdough, French bread, grainy wheat, or a ciabatta roll also works well for these sandwiches.
  • Grilling the bread is completely optional, but we like the extra flavor and texture it brings.
  • The sandwiches can be made up to 24 hours in advance, wrapped tightly in parchment and foil, and refrigerated. Ideally, let the sandwich warm up at room temperature for 20-30 minutes before eating.
  • These recipe amounts are more of a guideline than a hard and fast rule. Just aim to fully cover the sandwich with all of the ingredients and you’ll have a great thing going!
Keyword brie cheese sandwich, brie sandwich

Calories: 843kcal | Carbohydrates: 88g | Protein: 26g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 1229mg | Potassium: 291mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1359IU | Vitamin C: 6mg | Calcium: 207mg | Iron: 4mg

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