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Picnic Style Brie and Prosciutto Sandwich
Ingredients
  • subheading: BALSAMIC FIG VINAIGRETTE:
  • ⅓ cup extra virgin olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon fig preserves
  • juice of 1 lemon
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon chopped fresh thyme
  • 2 cloves garlic, grated
  • kosher salt and black pepper
  • subheading: SANDWICH:
  • 1 loaf ciabatta bread, halved lengthwise
  • ½ cup pitted mixed olives, chopped
  • 2 roasted bell peppers, sliced
  • 9 to 12 ounces assorted deli meat (prosciutto spicy salami and Spanish chorizo)
  • 1 (8 ounce) wheel Brie, sliced
  • 2 cups baby arugula
Steps
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