So when I got home and was reminiscing about those creamy, sweet, salty bruschetta, my mind started wandering towards how I could translate them over into a sandwich. The tomatoes and the prosciutto stayed, but for purposes of a sandwich, I decided Brie would work a little better, and that a soft baguette would be more manageable sandwich-wise than the crunchy bruschetta toast. If you are not a prosciutto person, thinly sliced ham or salami will work just as well. The result was a quick, easy, hearty sandwich…I served mine open-faced, but you could easily pop the other half of the baguette on top and have it the regular way.
So now you have a great sandwich in your future, and I have my fond summer memories in sandwich form. Happiness all around!
- 6 tablespoons plus 1 teaspoon extra-virgin olive oil
- 2 large garlic cloves, minced
- 2 teaspoons finely chopped fresh rosemary
- 1 teaspoon coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 large plum tomatoes (about 1½ pounds), quartered lengthwise
- 1 baguette
- 8 ounces Brie cheese, room temperature
- 4 plum tomatoes (follow roasted tomato bruschetta roasting directions)
- 8 thin slices prosciutto
- Preheat oven to 425°F.
- Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomatoes and stir to coat. Let stand 5 minutes.
- Line rimmed baking sheet with foil. Lay the tomatoes in a single layer on the baking sheet.
- Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet.
- Slice baguette lengthwise and cut into 6 inch sections. You’ll be using four of these sections for the sandwiches…if you have leftover baguette, it will make great breadcrumbs, other sandwiches, etc!)
- Slice the brie and divide the slices among each baguette half. Spread the cheese to the edge of each half (and yes, it’s fine to use the rind!)
- Top each sandwich with 4-6 tomato pieces and two slices of prosciutto. If you like your sandwiches covered and not open-faced, you can use the leftover baguette for this too. Serve and enjoy!