Prosciutto, Brie, Arugula and Apricot Sandwich

This was one of the best ideas I’ve had for a LONG time. This sandwich had everything going for it; it’s got creaminess with the brie, saltiness with the prosciutto, bitterness with the arugula, and sweetness with the fruit preserves. And it’s toasted. Life really doesn’t get better than this.

The only real thing to watch out for when making this sandwich is the brie–brie can be VERY over-powering. You want to cut the cheese as thinly as possible so it doesn’t overwhelm the prosciutto (which you don’t want, among other things, if you’re paying over $1 an ounce for the stuff!).

One last bit: even in paying $5 for a package of prosciutto and $5 for the brie (yes, I know where to shop!), the total amount spent was $20 for six sandwiches. And in that $20 I’m counting, for example, the price of the entire jar of preserves, not just the price of amount used. That’s still pretty damn good…beats a Happy Meal, that’s for sure.

PROSCIUTTO, BRIE, ETC. SANDWICH

Ingredients (makes at least six sandwiches)

  • One four-ounce package of prosciutto
  • Half a pound of brie
  • One loaf ciabatta, sliced
  • Two large handfuls of arugula, washed and dried
  • Approx. 3 ounces apricot preserves
  • Butter

DIRECTIONS:

  1. On one slice of bread, smear a thin layer of apricot preserves.
  2. On top of the preserves, layer as follows: arugula, brie, prosciutto.
  3. Heat a frying pan, grease it with the butter. Toast the sandwiches, flipping once when appropriate. Serve immediately.
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