Brie Cheese Sandwiches

For the ultimate sweet and savory sandwich, try our creamy Brie Cheese Sandwiches with prosciutto, arugula, and apricot jam. This cold sandwich is perfect for a quick packed lunch or a fancy picnic. 

With a blend of tangy, sweet, and buttery flavors, this will be the most satisfying sandwich in your lunch time rotation.

If you’re looking for a warm and melty brie sandwich, try our Apple and Brie Grilled Cheese.

Brie Sandwiches with Jam and Prosciutto

Ever since we made Brie Burgers, I’ve kept the fridge stocked with brie cheese and apricot jam. Call it an obsession or a hyper fixation, but I could not get enough of this combo.

I thought nothing could top the burger, but then I made a casual sandwich for lunch one day.

And that was the start of a love story. I think this brie sandwich might be my soulmate.

I added prosciutto, arugula, and a drizzle of balsamic to gild the lily, and wowza, this sandwich kinda blew me away. If you’re a sweet and savory girlie like me, you’re going to LOVE these sandwiches (and you should also try our Waffled Cranberry Turkey Sandwiches).

Creamy and buttery brie pairs beautifully with jam, intensely savory prosciutto, and a few fresh greens. Pile it all on some really good bread and you’ve got a sandwich that will make you want to put down your phone, sit back, and savor.

I’ve experimented with multiple variations of these sandwiches, and I feel confident you can’t go wrong, but I’ve included my very favorite version (with the bread, jam, and cheese I use) below.

The Art of Sandwich Crafting

I’ve also provided measurements in this recipe, because I care about all of you precious Type A folks, but you really don’t need them.

Much of cooking is a science, but sandwich crafting is an art. You don’t let the recipe tell you how much apricot jam you need, you scoop it out and spread it to the very edges and let your gut be your guide.

The amount of each ingredient you need will depend on the type of bread you pick and how big it is. The most important thing to remember whenever you’re making sandwiches is FULL COVERAGE.

This is not the time to skimp. The spread should be thick and cover every nook and cranny of the bread. The fillings should be plentiful and stretch from sea to shining sea (or from one end of the bread to the other).

No one wants a bite of just prosciutto or just arugula. Stack the ingredients edge to edge and top to bottom and you’ll have an incredible, perfect Brie Sandwich in every bite.

Key Ingredients + Substitutions

• Thick sliced bread– We’ve tested these sandwiches with all different types of bread, and honestly, we’ve never had a bad one! Our absolute favorites are La Brea’s Toasted Sunflower Honey Bread (pictured here) or French bread, but you can use sourdough, a seedy whole grain bread, or even a ciabatta roll.
• Apricot preserves- Bonne Maman is my favorite apricot preserve, but pick up whatever is in your budget.
• Brie cheese– We’ve made this with cheap brie from Aldi and Supreme Brie. While the Supreme Brie is exceptionally creamy, we still enjoyed the sandwiches made with the cheaper option.
• Prosciutto– Nothing is quite like buttery thin strips of prosciutto, but this sandwich could also be lovely with bacon or omit the meat completely for a vegetarian option.
• Arugula– Peppery arugula is a favorite on sandwiches, but you could substitute whatever greens you like.
• Balsamic vinegar– Use a high quality aged balsamic or balsamic reduction.

How to Make Brie Sandwiches

Step 1: Prep the bread. Toast or grill the bread, if desired. Heat a grill pan over medium high heat. Brush one side of the bread with butter. Place face down on the skillet and grill until browned. Remove.

Step 2: Spread both sides of the bread with apricot jam.

Step 3: Layer on slices of brie cheese.

Step 4: Add the prosciutto, arugula, and a drizzle of balsamic vinegar.

Step 5: Sandwich together and serve.

To Toast or Not to Toast, That is the Question

Brie Sandwiches can be made with or without toasting the bread. Both options are good and both keep pretty well. We love pan grilling the bread with a little butter to bring out its flavor, particularly if it’s sliced horizontally like the one pictured here.

You can grill the bread on a grill pan or a grill, or simply toast it if you want your bread warmed with a little crunch. You can experiment to see which you like best!

Can you eat the rind on brie cheese?

Yes! If you don’t like the texture or taste of the rind, feel free to remove it, but brie cheese rind is perfectly edible and actually quite good for you.

More Fabulous Sandwich Recipes to Try

Sandwich crafting is one of our favorite things! Here a few more creations to try:

• Prime Rib Sandwich
• The Best Veggie Sandwich with Cream Cheese
• Fluffernutter Sandwich
• Portobello Mushroom Sandwich
• Turkey Avocado Sandwich with Chipotle Mayo
• Breakfast Croissant Sandwiches