Picnic Style Brie and Prosciutto Sandwich

The Picnic Sandwich That Always Gets Rave Reviews

Alright, so let me set the scene: it’s a sunny Saturday, I’m running late (as usual), and I promised everyone “something special” for our local park picnic. Instead of panicking, I whipped up my Picnic Style Brie and Prosciutto Sandwich—which I’ve honestly made so many times the bread practically jumps out of the bag on its own. No exaggeration, last summer my mate Dave nearly bit his own hand because he was too eager for a second bite. (Sorry about that, Dave. Next time, I’ll slice ’em smaller!)

Why You’ll Love This (And Probably Make It On Repeat)

I make this whenever lunch calls for something a tiny bit fancy but, let’s face it, I haven’t got patience for faffin’ around the stovetop. My family practically cheers when I announce we’re having it (except for my youngest, who once tried to swap the brie for cheddar, not on my watch!). It just works—a bit sweet, a bit salty, silly simple. The combination of creamy brie and salty prosciutto tucked in a crusty baguette is, in my humble opinion, the king of impromptu outdoor lunches. Oh, and if you’re like me and curse every time you try to slice a baguette straight—don’t sweat it. A wonky sandwich tastes just as good, promise!

What You’ll Need (And My Weird Ingredient Swaps)

• 1 crusty baguette (or ciabatta if that’s all you’ve got—my uncle swears by sourdough and I’m starting to agree)
• 150g brie cheese, sliced (sometimes I use camembert when I’m feeling fancy, but brie melts smoother)
• 75g prosciutto, thinly sliced (I’ve used Serrano ham in a pinch; it’s not the same, but nobody grumbled)
• A handful of fresh arugula (or rocket, if you’re on this side of the pond—spinach works too but it’s not as peppery)
• 2 tbsp fig jam (apricot is great if you’re out of fig, or honestly just skip it if you hate sweetness in your sammie)
• 1 tbsp unsalted butter, softened (sometimes I forget this and, well, live to tell the tale)
• Freshly cracked black pepper (to taste—my partner gets a bit overzealous with this, your call)

How I Throw It Together (with the Occasionally Crooked Slice)

1. Slice the baguette lengthwise (not going to lie, mine often looks like a zigzag—don’t stress, the filling covers a multitude of sins).
2. Spread a thin layer of butter on both cut sides. This just keeps things moist, but you can skip it if you forget (I usually do, then remember halfway through…oops).
3. On the bottom half, slather on the fig jam—don’t be shy. If you go overboard, just say it’s intentional; I do.
4. Layer the brie slices over the jam. Sneak a cheeky bit for yourself, because, well, you opened the brie. It’s basically the law.
5. Drape the prosciutto over the cheese, trying to get even coverage. Or not. Sometimes I just slap it down—no one’s grading here.
6. Toss on a handful of arugula for a peppery kick. I give it a few cracks of black pepper, too, but this is totally up to you.
7. Pop the top half of the baguette over everything, give it a gentle press (be warned: jam likes to squish out—consider this your warning).
8. Slice into 3-4 portable pieces (or more if you’re feeling generous with friends). Wrap tightly in parchment if you’re off on a picnic; otherwise, your kitchen counter will do just fine.

A Few Notes from My Actual Sandwich Mishaps

• If you go too heavy on the jam, things can get very sticky. I learned this wearing a white T-shirt. Lesson learned (sort of).
• Some baguettes can be chewy as old boots—if yours is a day or two old, give it a minute in a warm oven first.
• Brie always tastes a bit better if you let it come to room temp, just saying.

Things I’ve Tried (for Better or Worse)

• Once swapped prosciutto for smoked turkey (eh, not my fave—flavor went a bit missing, to be honest)
• Added a sprinkle of chopped walnuts one day, actually pretty nice for crunch!
• My gran once threw in pickled onions. It was…memorable? Maybe not a repeat.

What You’ll Need (and What I Improvise With)

• Bread knife (or your sharpest kitchen knife, if you’re like me and never have the right one clean)
• Small spreader or butter knife
• Cutting board (cheese board works in a pinch, obviously)
• Parchment or wax paper for wrapping (or just a clean tea towel, honestly—it all works in the end)

Sneaky Storage Info

Technically, you can wrap up leftovers snug in the fridge and they’ll keep til the next day. But, real talk: in my house, there’s never anything left to wrap. On the rare times I made a double batch, sandwiches got a tad soggy around the edges by day two—if that bothers you, just keep the greens separate until serving.

What Goes With This Sandwich? (Or What I Make When I’m Extra Hungry)

I’m a sucker for kettle chips and a splash of lemonade on the side; my mate Mel swears by packing a crisp apple, too. Sometimes we sneak in those tiny cornichons and, once in a blue moon, I bring a Thermos of tomato soup. Picnic tradition in our crowd is to trade sandwich halves—so don’t be surprised if someone eyes your plate!

My Real Sandwich Pro Tips (Learned the Messy Way)

• Don’t rush slicing the baguette—I thought I could go fast and ended up with lopsided hunks. Not ideal for sharing.
• Actually, if you put the jam on first, it creates a nice barrier so the brie doesn’t soak through the bread and make it mushy.
• Let your brie warm up out of the fridge—cold cheese is just… a bit blah.

FAQs that Have Actually Come Up (No Judgement…)

• Can I use another cheese? Of course! I’ve had mates use goat cheese, and even some random cheddar they found lurking in the fridge. Just be warned: brie melts nicely and is hard to beat.
• Do I have to use fig jam? Not at all—try honey, cranberry relish (that was…interesting), or skip sweet stuff altogether. Your sandwich, your rules.
• My baguette is stale, what now? Quick fix: zap it in the oven for a few minutes to bring it back. Or, honestly, just use whatever’s soft and handy—I’ve even used leftover burger buns before. That was a bit weird, but not bad.
• Can I make it in advance? Totally! Just leave out the greens till you’re ready to eat so they stay crisp. Or don’t—on busy days I just slap it all together and eat it soggy, because, well, lunch waits for no one.

Anyway, hope this picnic style brie and prosciutto sarnie finds its way into your sunniest days (or your rainy ones, if you picnic indoors like we do in November). If it’s not perfect, don’t worry—a slightly messy sandwich always tastes best when shared.

★★★★★ 4.70 from 40 ratings

Picnic Style Brie and Prosciutto Sandwich

yield: 4 servings

prep: 15 mins

cook: 0 mins

total: 15 mins

A flavorful, picnic-ready sandwich stuffed with creamy brie, savory prosciutto, peppery arugula, and a hint of sweet fig jam—all tucked into a crusty baguette. This recipe balances rich cheese and salty ham with fresh greens for a perfect al fresco bite.

🖨️ Print Pin Recipe

Ingredients

• 1 crusty baguette (or ciabatta if that’s all you’ve got—my uncle swears by sourdough and I’m starting to agree)
• 150g brie cheese, sliced (sometimes I use camembert when I’m feeling fancy, but brie melts smoother)
• 75g prosciutto, thinly sliced (I’ve used Serrano ham in a pinch; it’s not the same, but nobody grumbled)
• A handful of fresh arugula (or rocket, if you’re on this side of the pond—spinach works too but it’s not as peppery)
• 2 tbsp fig jam (apricot is great if you’re out of fig, or honestly just skip it if you hate sweetness in your sammie)
• 1 tbsp unsalted butter, softened (sometimes I forget this and, well, live to tell the tale)
• Freshly cracked black pepper (to taste—my partner gets a bit overzealous with this, your call)

Instructions

1. 1
   Slice the baguette lengthwise (not going to lie, mine often looks like a zigzag—don’t stress, the filling covers a multitude of sins).
2. 2
   Spread a thin layer of butter on both cut sides. This just keeps things moist, but you can skip it if you forget (I usually do, then remember halfway through…oops).
3. 3
   On the bottom half, slather on the fig jam—don’t be shy. If you go overboard, just say it’s intentional; I do.
4. 4
   Layer the brie slices over the jam. Sneak a cheeky bit for yourself, because, well, you opened the brie. It’s basically the law.
5. 5
   Drape the prosciutto over the cheese, trying to get even coverage. Or not. Sometimes I just slap it down—no one’s grading here.
6. 6
   Toss on a handful of arugula for a peppery kick. I give it a few cracks of black pepper, too, but this is totally up to you.
7. 7
   Pop the top half of the baguette over everything, give it a gentle press (be warned: jam likes to squish out—consider this your warning).
8. 8
   Slice into 3-4 portable pieces (or more if you’re feeling generous with friends). Wrap tightly in parchment if you’re off on a picnic; otherwise, your kitchen counter will do just fine.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 370cal

Protein: 14 gg

Fat: 16 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 38 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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