Presunto, Fig and Brie Sandwich – Not a Grilled Cheese (Made with Fig Jam)

Close-up of fig jam and sliced brie layered on baguette with Portuguese presunto

Presunto, with fig, and brie sandwich paired with arugula and hot honey is one of my absolute favorite sandwiches. I could eat it weekly. The idea was inspired by a pizza I ordered back in 2012 or 2013 at Osteria Marco in Denver, Colorado. The pizza had fresh figs, prosciutto, goat cheese, arugula, on a red sauce. Then eating prosciutto, fresh mozzarella, and arugula on a sandwich in Italy. And French jamon and brie in France. And Serrano Jamon and goat cheese in Spain. So, I added fig jam (or fresh figs) to the sandwich. But you can totally see why I’m obsessed with this Presunto, Fig, and Brie Sandwich.

I always start making it when the figs start coming into the market and keep making it up through the holidays. It’s so elegant and feels fancy. People think I take hours to come up with this goodie. But it’s so quick and easy to make. If I’ve got fresh figs, I slice them on it instead. This year, I’m sharing it here with you because my friend Els showed up with a jar of fresh fig jam she’d made after a neighbor gave her a bunch of black figs. Totally the nudge I needed to pass that goodness along to you.

This is NOT a grilled cheese sandwich. You could make it that way. But quite honestly, I prefer it not grilled. No cooking required, unless you decide to put American bacon on it. Then do cook the bacon. Pile everything on a good baguette. Good bread is so freaking important when you’re making a sandwich. No one likes soggy or whimpy bread on a sandwich. Serve up this Presunto, Fig, and Brie sandwich for lunch, snacks, or slice thin for a party tray. I’ve eaten it standing at the counter, while licking my fingers. Yes, please.

Btw, if you’re looking for a good grilled cheese sandwich, try my Goat Cheese, Basil and Tomato and Herb Bread Grilled Cheese Sandwich. It’s soooo good.

An Italian-Inspired Combo – My Way

As you can tell, I’ve tried different versions of cured ham pretty much anywhere we’ve traveled. The inspiration comes from several countries. Fresh figs on pizza. Brie in France. Prosciutto and arugula from Italy. Because I’m in Portugal, I’ve swapped out the meat for Presunto. Good bread from them all. I’ve added the balsamic vinegar, olive oil, and hot honey.

I ended up swapping in fig jam most often because it’s easy to keep on hand. We love fresh figs, but they are only in the house the day we buy them because they spoil so quickly. But I’ve always got a jar of fig jam in the cabinet. It’s beautiful on meat and cheese boards, or with yogurt.

This Presunto, Fig and Brie sandwich is a mix of meaty, salty, sweet, spicy, peppery, goodness. And I know you’re probably thinking ‘why honey and fig jam – both are sweet?’ But trust me, figs and honey are a natural pairing. What really makes it work is the chili in the hot honey. Sends it over the top.

The trick is balance, not quantity. A thin layer of fig jam. A few slices of ham and brie. Good arugula brings a peppery flavor you can’t get in other greens. And it’s all finished with the sweet vinegary goodness of an aged balsamic vinegar and good olive oil.

You’ll find all the ingredients to make this at your local grocery story deli counter or local deli. I just head down to our daily farmer’s market and our corner deli where they sell the bread, meat, and cheese. If you can, buy the arugula locally grown. While the pre-washed stuff in the grocery store is easy (don’t feel guilty on going that root), arugula grown outside, is so much more flavorful. Heck in Italy, it’s a weed. But use whatever is easy for you. Just don’t skip it or try to substitute in lettuce. Lettuce will be a total disappointment on this sandwich. Plus wilt quickly. It just doesn’t hold up in taste or longevity.

Black Figs, Green Figs, and the Jam That Got This Onto the Blog

Here in Portugal, we’ve got both dark black figs and pale green-yellow ones in the market at the same time. They taste so different from each other. The black ones are deeper, almost wine-like. The green ones are thicker skinned, brighter, and more floral. While I’ll eat both, the black are my favorites.

As I mentioned, I use fig jam more often cause fresh figs are so perishable. We eat as many of them as we can get, but you’ve gotta eat them that day. Or process them, the way my friend Els did by turning them into jam. I adore how she barely mashed them, leaving them thick, chunky, and almost like eating the fruit, with a little lemon added for brightness. The perfect accompaniment for my presunto, fig and brie sandwich.

If you’re buying fig jam in the store, check the ingredients. You’re wanting one that is mostly figs, sugar, a touch of lemon, and little else. Short, natural ingredient list. That’s all that fig jam needs to enjoy those end of summer flavors deep into the holidays.

Presunto, fig and brie sandwich ingredients — fig jam, brie wheel, presunto, arugula, baguette on a cutting board

Presunto, Prosciutto, Jamon, or Bacon – Whatever’s Local (or Easy) to You

I’m in Portugal, so presunto it is. Just like the other dry-cured hams, they all have different curing and aging times. Plus meat qualities. Buy the best quality you can. You want thin slices, not thick. And if you’re using bacon, cook it to your favorite doneness (I recommend some crunch but not burnt). Ask your deli counter person what’s the best option and have them cut it fresh.

I use them interchangeably depending on where I am and what’s in the shop. Other than the bacon, none of these need cooking. They also make awesome sandwiches for wrapping and taking on a picnic or on a charcuterie boards for guests or an easy dinner paired with a bottle of wine with the hubby.

Or if you want to plan a Spanish tapas night, swap in Serrano Jamon ham and a good Spanish cheese like a goat cheese or Manchego on the sandwich.

Presunto,fig, and brie sandwiches on cutting board

Homemade Hot Honey

A lot of people heat honey on low to infuse it with chili flakes to make it hot. I use an easy short cut that requires no heating. The trick is to use a hot sauce. NOT the Mexican style ones. That’s the wrong flavor for this. Instead, think Asian or Caribbean-style hot sauces. Like habanero, scotch bonnet, birds eye chili, or even Asian-Sweet Chili Sauce. It’s the sweet-heat combo that makes it work. Just stir in a small amount into the honey until you hit your heat levels.

Whatever you do, don’t skip the hot honey, whether you buy it in the store or make your own. The heat is what brings balance to the sweet and salty on this YUMMY Presunto, Fig, and Brie Sandwich. Or make a batch to use in other dishes like this Roasted Pears and Turnips with Rosemary Fennel Honey Butter.

And that’s it. Do you like fig on your sandwiches? Let me know in the comments. And if you have questions, pop them there as well.

Recommended Ingredients & Tools for This Fig and Brie Sandwich

A few things that make this sandwich easier and better, whether you’re building it for two or for a party tray.

Ingredients

Aged Balsamic Vinegar — Buy the best you can afford here. And without additives. Some balsamics have been faked with coloring and added sugars and ingredients. Good balsamic comes only from Modena, Italy. The aging gives it the sweet paired with the tangy of vinegar. You don’t need much, and it lasts. Worth the extra dollars for this ingredient.

High-Quality Fig Jam — If you aren’t making your own or having a friend do it for you, the look for it in the stores without a lot of added ingredients. Fig should be the first ingredient and then a very short list of things you can pronounce after that. Sugar, not the fake stuff, some lemon juice, and pectin are normal. When homemaking, you can skip the pectin if you use enough lemon juice.

Local Wildflower Honey — Use your favorite honey. Wildflower is usually easy to find and good for making hot honey. I also use rosemary and orange blossom. I prefer a raw honey, from one source if possible. But avoid the overly processed ones as they lose all the benefits of having honey.

Habanero Hot Sauce — You’re looking for something with a sweet heat here. NOT Mexican style hot sauces. Think more Asian or Caribbean style hot sauces.

Tools

Serrated Bread Knife — When cutting bread without butchering it, you want to use a serrated bread knife. It’s how you get the clean slices with mashing it up.

Wood Serving Board — If you’ve got a nice cutting board, you can use it here. Or I like to keep a nice wood serving board for parties, cause it looks really nice without cut marks in the board. Easy way to deliver to the table and serve up your presunto, fig, and brie sandwiches.

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Frequently Asked Questions About This Fig and Brie Sandwich

How far ahead can I make this before a party? I’d recommend doing the prep ahead, but only assembling the sandwiches an hour or less before serving. Otherwise, you can end up with soggy bread.

Should I cook the presunto or prosciutto? No. These are cured hams. They don’t need cooking, and become quite salty if you do. Bacon is the only exception here. Do cook it first.

What if I don’t like arugula? Try baby spinach. You’ll still get a slightly bitter flavor. Watercress can also work. But don’t try to substitute lettuce on this sandwich. It’s not the right taste for this combo of meat, cheese, and fig jam.

Is the hot honey very spicy? That’s totally up to you. If you’re making it homemade, you control how much hot sauce goes it. It’s meant to bring a bit of background warmth, not burn your mouth. I recommend starting with 1/2 teaspoon per 1/4 cup of honey. But if you’re really sensitive to chili heat, start with 1/4 teaspoon instead. Then add and taste until you hit your heat levels. If you’re buying your hot honey, I can’t attest to how hot it it.

Can I make my hot honey ahead? YES. Absolutely. I recommend making some and keeping it for other recipes as well. Since it’s not heated and does not use fresh ingredients, it keeps well at room temperature in a sealed jar or container for several weeks. If you use fresh chilies, it will need refridgerated.