Brie Sandwich with Prosciutto and Apricot Jam

Ingredients

• 57 g (4 tablespoons)butter, at room temperature
• 4 thick slicesbread (see note)
• 160 g (½ cup)apricot preserves
• 142 g (5 ounces)Brie cheese, sliced
• 85 g (3 ounces)sliced prosciutto
• 10 g (½ cup)rocket
• For drizzlinggood-quality balsamic vinegar

Instructions

1. 1

   Toast the bread

   Heat a grill pan over medium-high heat. Butter one side of each bread slice and place the slices buttered-side down in the pan. Grill for 2–3 minutes, until golden and toasted.

2. 2

   Add the filling

   Spread apricot preserves on the inside of the bread. Top one slice with the Brie, then layer on the prosciutto and rocket.

3. 3

   Finish the sandwich

   Drizzle with balsamic vinegar and place the remaining bread on top to close the sandwich.

What is a Brie sandwich?

A Brie sandwich is built around the cheese’s soft, creamy texture, here paired with cured ham and a sweet fruit preserve. This American-style combination takes inspiration from familiar cheese-and-fruit pairings rather than a single formal sandwich tradition.

Apricot preserves balance the savoury prosciutto, while rocket and balsamic add freshness and tang. Toasting the bread in butter gives the filling a crisp, warm base.

Nutrition and macros by portion

The nutrition label shows one serving as written: 843 calories, 26g protein, 88g carbs, 45g fat.

The bread and apricot preserves provide most of the carbohydrates, while butter and Brie contribute much of the fat. Brie and prosciutto supply protein. Serve with a generous side salad or vegetables to add freshness alongside the rich, sweet-and-savoury sandwich.

Choosing the bread

Thick slices: sturdy bread helps support the soft Brie and preserves. A loaf with a firm crumb is less likely to become soggy as the sandwich is assembled.

Butter: softened butter is easier to spread in an even layer. Cover the side that will touch the hot pan so it browns evenly.

Layering the filling

Brie first: arrange the slices over the preserves so the cheese sits directly on the bread. Thin, even slices make it easier to distribute the cheese through the sandwich.

Prosciutto next: layer it over the Brie, then add the rocket. Keeping the greens near the top helps preserve their fresh texture.

Getting the toast right

Pan heat: medium-high heat gives the buttered bread a chance to turn golden in the stated 2–3 minutes. If it colours too quickly, lower the heat so the outside does not darken before the toast is ready.

Doneness: look for a golden, toasted surface, as specified in the method. The recipe grills the bread before filling it rather than heating the assembled sandwich.

Balancing sweet and savoury

Preserves: spread the apricot evenly over the inside of the bread to distribute the sweet flavour. Keep the layer moderate if you want the Brie and prosciutto to remain prominent.

Balsamic: drizzle it over the filling just before closing the sandwich. This adds a sharp counterpoint without soaking the bread during cooking.

Serving the sandwich

Serve soon after assembly, while the toast is crisp and the filling is fresh. A simple green salad or sliced vegetables make an easy accompaniment.

The recipe makes two sandwiches, so divide the Brie, prosciutto and rocket evenly between them. Cut each sandwich in half if that makes it easier to serve.

Recipe notes & tips

• Let the butter soften at room temperature so it spreads without tearing the bread.
• Use thick slices that can hold the cheese and preserves without collapsing.
• Grill the bread buttered-side down for the full 2–3 minutes, checking for a golden surface.
• Slice the Brie evenly so it is distributed across the sandwich.
• Add the balsamic just before closing the sandwich to keep the toast crisp.

Variations

• Use sourdough: choose thick sourdough slices for a tangier, sturdy base.
• Swap the preserves: try fig preserves instead of apricot for a different fruit sweetness.
• Add fresh herbs: tuck a few thyme leaves into the filling for an aromatic note.
• Use baby spinach: replace the rocket with baby spinach for a milder green.
• Add pear: layer thin slices of pear with the Brie for a fresh fruit variation.

Common mistakes to avoid

• Crowding the pan: toast in batches if needed so each slice sits flat against the hot surface.
• Using cold butter: soften it first so you can coat the bread evenly.
• Overtoasting the bread: check the slices as they cook and remove them once golden.
• Adding too much jam: spread a moderate layer so the filling does not become overly sweet or slippery.
• Drizzling too early: add balsamic just before assembling to avoid making the toast soggy.

How to store

These sandwiches are best eaten soon after assembly, while the toast is crisp. If you have leftover filling, store the Brie, prosciutto and rocket separately in covered containers in the fridge and assemble fresh; refrigerate any assembled leftovers and eat within a day, reheating the bread in a pan.

Frequently asked questions