Picnic Party Sandwiches
Photography Courtesy Culinary.net
Featured in Summer 2026
Ingredients
¼ cup salted butter
2 tablespoons fresh minced parsley
1 large fresh baguette
¼ cup fig preserves
6–8 ounces cured meats, such as prosciutto, salami, and capocollo
6 ounces Brie cheese, sliced (cut off any large pieces of rind before slicing)
2 cups arugula
1 tablespoon lemon juice
1 pinch kosher salt
Instructions
- Mash together room-temperature butter with fresh parsley. Set aside.
- Cut fresh baguette lengthwise and smear bottom half with herbed butter. Top with fig preserves.
- Layer on cured meats followed by slices of Brie.
- In a small bowl toss arugula with lemon juice and salt. Add arugula to sandwich followed by top half of baguette.
- Cut baguette into 4 even sandwiches and eat immediately or wrap each one in paper or plastic wrap and refrigerate. Makes 4 sandwiches.
Recipe courtesy Culinary.net
