Poolside Brie & Prosciutto Sanga
This picnic-style sandwich is made for long summer arvos and for easy pool side entertainment. It’s fresh, a little salty and a little sweet!
Ingredients
Balsamic Caramelised Onion Vinaigrette
⅓ cup extra virgin olive oil
3 tablespoons balsamic vinegar
1 tablespoon caramelised onion relish
Juice of 1 lemon
2 tablespoons fresh basil, chopped
1 tablespoon fresh thyme, chopped
2 cloves garlic, grated
Sea salt and black pepper
Sandwich
1 loaf airy bread of your choice, halved lengthways
½ cup mixed olives, pitted and chopped
250–340g assorted deli meats (prosciutto, spicy salami, Spanish chorizo)
225g Ash brie, sliced
2 cups fresh rocket
Method
Make the vinaigrette
Add everything to a jar, seal, and shake until smooth. Taste and season with salt and pepper.Build the sandwich
Lay the bread cut side up. Scoop out a little from the top half if needed to make space. Drizzle both sides with vinaigrette, then layer olives, deli meats and sliced brie. Add a handful of rocket and another drizzle. Pop the top on and press gently.Slice and serve
Serve straight away, or wrap tightly and chill for up to 1 day.