This is my favorite sandwich. It is a perfectly balanced mix of salty, sweet, crunchy and soft. The use of prosciutto and goat brie make it sophisticated enough to serve to guests. Accompany the sandwich with some fresh melon and an Orangina for a great summer lunch. Thanks to Rachel for developing this recipe with me.
Serves: 2 as lunch or 6 as finger sandwiches
Total kitchen time: 20 minutes
- 1 loaf ciabatta bread
- 4 oz goat brie*
- 8 slices prosciutto
- 2 tbsp apricot spread
- 1 dz fresh whole basil leaves
- 1 tsp olive oil
*regular brie will work if you can’t find goat brie
- Heat the olive oil in a large skillet or griddle over medium heat. Add the prosciutto, a few slices at a time. Keep the prosciutto as flat as possible and make sure the slices don’t overlap. Cook until crispy, about 3 minutes per side. Place on a paper towel to cool. Don’t clean the pan just yet.
- Cut the ciabatta loaf in half (longways like a hamburger bun) and toast the cut sides in the fat left behind from the prosciutto, about 4 minutes.
- Assemble the sandwich in the following order (it makes a difference ) apricot spread, basil leaves, prosciutto, brie. Once you have your sandwich assembled, squash it down with both hands.
- Slice in half and serve!