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.