Brie And Prosciutto Sandwich

Ingredients

• 113 g (4 ounces)prosciutto
• 1 loaf, about 20 cm (8 inches) long, halvedciabatta bread
• 113 g (4 ounces), slicedBrie cheese
• 15 ml (1 tablespoon)balsamic glaze
• 5 ml (1 teaspoon)extra-virgin olive oil
• about 20 g (1 packed cup)wild rocket

Instructions

1. 1

   Layer the prosciutto

   Arrange the prosciutto slices over the bottom half of the ciabatta.

2. 2

   Add the Brie

   Place the Brie slices on top of the prosciutto.

3. 3

   Dress the bread

   Drizzle the balsamic glaze and olive oil over the top half of the ciabatta. Add the rocket, then close the sandwich.

4. 4

   Cut and serve

   Cut the sandwich in half or into quarters and serve.

What is a Brie and prosciutto sandwich?

This is a simple, deli-style sandwich built around Brie, a soft cheese associated with France, and prosciutto, an Italian dry-cured ham. The ciabatta gives the filling a sturdy base, while rocket and balsamic glaze add freshness and tang.

This version works because it balances rich cheese and salty ham with peppery leaves and a sweet-sour dressing. With no cooking involved, it is ready as soon as it is assembled.

Nutrition and macros by portion

The nutrition label shows one serving as written: 919 calories, 39g protein, 10g carbs, 81g fat.

The ciabatta supplies most of the carbohydrates, while the Brie and prosciutto contribute much of the fat and protein. Add a salad or raw vegetables alongside to bring freshness and balance to the plate.

Choosing the ingredients

Ciabatta: Choose a loaf with a crust that holds together around the filling and a soft interior that is easy to bite through.

Brie and prosciutto: Slice the Brie thinly so it is easy to eat in the sandwich. Separate the prosciutto slices as you layer them for more even coverage.

Rocket and glaze: Use fresh, dry leaves so they stay crisp. Balsamic glaze is thicker and sweeter than standard balsamic vinegar, so it clings to the bread.

Build a balanced sandwich

Layering the prosciutto first gives the Brie a level surface to rest on. Keep the filling within the edges of the bread to make the sandwich easier to close and cut.

Dress the top half rather than pouring the glaze directly over the rocket. This helps distribute the flavour without soaking the leaves.

Texture and serving

The finished sandwich should have tender cheese, savoury slices of ham and crisp, peppery rocket against the chew of the ciabatta. Serve it straight after assembly, while the bread and leaves are at their best.

Cut it in half for a generous lunch or into quarters for smaller portions to share. A sharp knife helps cut through the crust without squeezing out the filling.

What to serve alongside

A crisp green salad or a bowl of vegetable soup makes a simple accompaniment. For a lighter side, choose fresh fruit or sliced raw vegetables rather than adding another rich or salty item.

Recipe notes & tips

• Let the Brie sit out briefly before slicing if it is very firm.
• Pat the rocket dry after washing so the bread does not become damp.
• Spread the prosciutto in loose layers rather than bunching it in one spot.
• Drizzle the glaze sparingly and add more at the table if wanted.
• Use a serrated knife to cut through the ciabatta cleanly.

Variations

• Add pear: Layer thin slices of ripe pear with the Brie for a fruity note.
• Use baby spinach: Swap the rocket for a milder leafy green.
• Add toasted walnuts: Scatter a few chopped walnuts over the Brie for crunch.
• Try sourdough: Use a small sourdough loaf in place of ciabatta.
• Warm the Brie: Briefly toast the filled sandwich until the cheese softens, then add the rocket and close.

Common mistakes to avoid

• Using wet rocket: Dry the leaves well so they do not make the bread soggy.
• Overfilling the loaf: Keep the layers even and within the bread's edges so it closes neatly.
• Pouring on too much glaze: Start with the stated amount to avoid overpowering the cheese and ham.
• Cutting with a blunt knife: Use a serrated knife to avoid crushing the filling.
• Assembling too early: Put the sandwich together shortly before serving to preserve the bread's texture.

How to store

This sandwich is best eaten as soon as it is assembled. If needed, wrap it and refrigerate promptly, then eat within a day; the bread and rocket may soften. For better texture, store the components separately and assemble just before serving.

Frequently asked questions