Ingredients
Balsamic Fig Vinaigrette
- 1 TBSP Balsamic vinegar
- 1/2 TBSP Fig preserves
- 1/2 Lemon juiced
- 2 TBSP Extra-virgin olive oil
- 1 TBSP Fresh basil chopped
- 1/2 TBSP Fresh thyme chopped
- 1 clove Garlic grated
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
Sandwich
- 1/2 loaf Ciabatta bread halved lengthwise
- 1/4 cup Mixed olives pitted and chopped
- ¼ cup Roasted red pepper sliced
- 4 oz Prosciutto add spicy salami and Spanish chorizo optional
- 2 oz Brie cheese sliced
- 1 cup Baby arugula
- 2 oz Potato chips
- 2 Pickle spears
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
Instructions
- In a glass bowl, combine balsamic vinegar, fig preserves, lemon juice, olive oil, chopped basil, chopped thyme, grated garlic, kosher salt, and black pepper.
- Whisk the ingredients until smooth. Adjust the seasoning with salt and pepper if needed.
- Lay the ciabatta bread halves cut side up on a cutting board.
- Pull out some of the insides of the top piece of ciabatta to create space for the filling.
- Drizzle both cut sides of the bread with the prepared balsamic fig vinaigrette.
- Layer the olives, sliced roasted bell pepper, assorted deli meats, and Brie cheese onto the bottom half of the ciabatta bread.
- Sprinkle the baby arugula over the Brie cheese.
- Drizzle the assembled sandwich generously with more balsamic fig vinaigrette.
- Place the top half of the ciabatta bread over the filling and gently press down to close the sandwich. Cut in half.
- Mix the ingredients for the lemonade.
- Serve with chips, pickle, and homemade lemonade.
Nutrition
Calories: 979kcal | Carbohydrates: 99g | Protein: 26g | Fat: 56g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 28g | Trans Fat: 0.1g | Cholesterol: 66mg | Sodium: 2058mg | Potassium: 826mg | Fiber: 5g | Sugar: 20g | Vitamin A: 786IU | Vitamin C: 82mg | Calcium: 155mg | Iron: 2mg
Brie and Proscuitto Sandwich
Ingredients
Balsamic Fig Vinaigrette
- 1 TBSP Balsamic vinegar
- 1/2 TBSP Fig preserves
- 1/2 Lemon juiced
- 2 TBSP Extra-virgin olive oil
- 1 TBSP Fresh basil chopped
- 1/2 TBSP Fresh thyme chopped
- 1 clove Garlic grated
- 1 pinch Salt to taste
- 1 pinch Black pepper to taste
Sandwich
- 1/2 loaf Ciabatta bread halved lengthwise
- 1/4 cup Mixed olives pitted and chopped
- ¼ cup Roasted red pepper sliced
- 4 oz Prosciutto add spicy salami and Spanish chorizo optional
- 2 oz Brie cheese sliced
- 1 cup Baby arugula
- 2 oz Potato chips
- 2 Pickle spears
Homemade Lemonade
- 1 cup Lemon juice fresh squeezed
- 16 oz Water
- 2 TBSP Sugar use to taste
- Ice cubes
Instructions
- In a glass bowl, combine balsamic vinegar, fig preserves, lemon juice, olive oil, chopped basil, chopped thyme, grated garlic, kosher salt, and black pepper.
- Whisk the ingredients until smooth. Adjust the seasoning with salt and pepper if needed.
- Lay the ciabatta bread halves cut side up on a cutting board.
- Pull out some of the insides of the top piece of ciabatta to create space for the filling.
- Drizzle both cut sides of the bread with the prepared balsamic fig vinaigrette.
- Layer the olives, sliced roasted bell pepper, assorted deli meats, and Brie cheese onto the bottom half of the ciabatta bread.
- Sprinkle the baby arugula over the Brie cheese.
- Drizzle the assembled sandwich generously with more balsamic fig vinaigrette.
- Place the top half of the ciabatta bread over the filling and gently press down to close the sandwich. Cut in half.
- Mix the ingredients for the lemonade.
- Serve with chips, pickle, and homemade lemonade.
Nutrition
Calories: 979kcalCarbohydrates: 99gProtein: 26gFat: 56gSaturated Fat: 16gPolyunsaturated Fat: 8gMonounsaturated Fat: 28gTrans Fat: 0.1gCholesterol: 66mgSodium: 2058mgPotassium: 826mgFiber: 5gSugar: 20gVitamin A: 786IUVitamin C: 82mgCalcium: 155mgIron: 2mg
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