Italian Meats and Brie Sandwich
This Italian-American sandwich layers prosciutto, salami, creamy brie, and sharp cheddar on a toasted crusty loaf, finished with fresh arugula and balsamic glaze for a warm, melted, and crispy-edged meal.
This Italian-American sandwich layers prosciutto, salami, creamy brie, and sharp cheddar on a toasted crusty loaf, finished with fresh arugula and balsamic glaze for a warm, melted, and crispy-edged meal.
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Preheat your oven to 425°F (220°C).
Slice the loaf of bread in half lengthwise.
Scoop out some of the soft interior of the bread to make more room for the fillings.
Place the bread halves on a baking sheet, cut-side up. Drizzle with olive oil and use a brush to coat evenly.
Toast the bread in the oven for a few minutes until lightly golden and crisp.
On the bottom half of the toasted bread, spread the hot pepper bacon jam.
Layer the sliced brie cheese over the jam, followed by the salami and prosciutto.
On the top half of the toasted bread, spread the mascarpone cheese.
Squeeze Dijon mustard over the mascarpone and spread to combine.
Layer the sliced sharp cheddar cheese over the mustard mixture.
Return the open-faced sandwich to the oven and bake at 425°F until the cheese is melted and bubbly, and the meats are slightly crisped.
Remove from the oven. Top the meat and brie side with a generous amount of fresh arugula.
Drizzle the arugula with balsamic glaze.
Place the top half of the bread onto the bottom half to close the sandwich. Press down gently, slice into desired portions, and serve immediately.
Written automatically by CookOS, not by the creator.
Best served immediately while warm and crispy. Leftovers can be wrapped and refrigerated for up to 1 day; reheat in a 350°F oven for 5-10 minutes to restore crispness.
Written automatically by CookOS, not by the creator.
Assemble and toast the bread, layer the meats and cheeses, and bake until cheese melts just before serving. The sandwich is best enjoyed immediately while the bread is crisp and cheese is warm.
Use a sturdy loaf like ciabatta, sourdough, or a long Italian sub roll. Avoid soft bread that will collapse under the weight of the fillings.
Yes. Try fontina or provolone for the brie, and Swiss or Gruyère for the cheddar. Keep one soft cheese and one firmer cheese for texture contrast.
Bake at 425°F until the cheese is visibly bubbly and slightly browned at the edges, usually 5-8 minutes depending on cheese thickness.
No. You can replace it with whole grain mustard, red pepper spread, or a spicy mayo if you prefer a different flavor profile.
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