Brie, Roasted Tomato and Prosciutto Sandwich

  • Author: Kate Morgan Jackson
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: Four sandwiches
  • Category: Lunch
  • Method: Oven
  • Cuisine: American


Brie cheese, sweet roasted tomatoes and prosciutto make one of the world’s best sandwiches! Try this amazing spin on the classic ham and cheese and watch everyone ask for seconds.


  • 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
  • 1 baguette
  • 8 ounces Brie cheese, room temperature
  • 8 thin slices prosciutto


  1. Preheat oven to 425°F.
  2. Stir together the oil, garlic, rosemary, 1 teaspoon salt, and 1 teaspoon pepper in a mixing bowl. Cut 6 of the tomatoes in quarters, add them to the bowl and stir so they are coated with the olive oil mixture.
  3. Line a rimmed baking sheet with foil and place the quartered tomatoes in a single layer on the  sheet.  Roast them up until the tomatoes are very tender, about 30 minutes. Cool the tomatoes on the sheet.
  4. When the tomatoes are cool, cut the baguette lengthwise and then cut them into four sections, about 6 inches long…if you have leftover baguette, it will make great breadcrumbs, other sandwiches, etc!)
  5. Slice the brie and divide the slices among each baguette piece. Spread the cheese to the edge of the bread (and yes, it’s fine to use the rind!)
  6. Top each sandwich with 4 to 6 roasted tomato pieces and two slices of prosciutto. If you like your sandwiches covered and not open-faced, you can use the leftover baguette to top them. Serve and enjoy!