Prosciutto + Fig + Brie Recipe
heritage prosciutto, brie, fig spread, pretzel bun
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Ingredients
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Sandwich
Optional garnish / serve
Method
Prepare ingredients
- 1
Slice and portion brie
Remove brie from refrigerator 15–20 minutes before assembling so it softens slightly. Cut the 8 oz wheel or wedge into 4 equal portions (about 2 oz each) so each sandwich receives an even piece.
- 2
Warm pretzel buns
Preheat oven to 350°F (175°C). Place pretzel buns on a baking sheet and warm for 5–7 minutes until slightly crisp on the outside and warm inside. Alternatively, split buns and toast cut sides in a skillet over medium heat for 1–2 minutes.
- 3
Portion prosciutto and arugula
If prosciutto slices are large, fold each slice in half or trim to bun size so each sandwich gets two folded slices (total 2 slices folded per sandwich). Rinse and dry arugula (if using) and portion 1/2 cup per sandwich.
Assemble and finish
- 4
Butter buns
Spread about 1/2 tablespoon softened butter onto the cut interior of each bun half (both top and bottom) to add richness and help balance the fig sweetness.
- 5
Spread fig jam
Spread roughly 3/4 tablespoon (about 0.75 tbsp) of fig spread on the bottom half of each bun and up to 3/4 tablespoon on the top half for extra fig flavor. Reserve the extra 2 tbsp for serving if desired.
- 6
Layer brie and warm briefly (optional)
Place one portion (about 2 oz) of brie on the bottom half atop the fig spread. If you prefer the brie melted and gooey, preheat broiler and place assembled bottoms (without tops) on a baking sheet for 1–2 minutes under the broiler until brie softens but does not fully run. Watch carefully to avoid burning.
- 7
- 8
Close and serve
Place the top bun half (with fig spread) over the filling. Press gently, slice sandwich in half if desired, and serve immediately with optional cornichons or pickled shallots and the reserved extra fig spread on the side.