This prosciutto and goat cheese croissant sandwich is a delicious combination of already tasty ingredients. The ham, cheese, figs and arugula all come together to make a sandwich that would make any lunchtime better.
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When my elder son was young, he was most definitely not one to be stuck in the house. To be fair, for the most part that worked for me, too. So we spent a lot of time in museums and playgrounds.
This sandwich is inspired by one from a cafe near one of the museums we visited often. It's a delicious combination, that I knew I needed to make a version of at home, too.
Prosciutto and fruit: a perfect pairing
Since prosciutto is relatively salty, it pairs really well with fruit as the sweetness balances it out. Various fruits work well, though to me softer fruits are particularly good. Be that the classic Italian appetizer of prosciutto with melon, the peach in my prosciutto salad, pears or figs as here.
In some dishes you might wrap the prosciutto around the fruit, like with prosciutto and cantaloupe, or prosciutto wrapped dates. But pairing the fruit and prosciutto in a sandwich is also a great way to enjoy the contrast of sweet and salty.
Goat cheese also works really well with both the ham and figs, so is a natural addition to the combination.
Making the balsamic figs
While you don't HAVE to make balsamic figs for this - you could just use some ready made fig jam - I do highly recommend them. Plus, they are easy and pretty quick to make, too.
You make them in much the same way as you would a jam or chutney, just you don't break down the fruit as much. The bit of balsamic vinegar adds a little acidity that balances out the sweetness and adds extra flavor.
They are easy to make - you just chop up the figs and simmer them with the orange juice, balsamic vinegar and sugar so that you get a nice sticky coating over the figs. It's just enough to soften them, add flavor, and make them gently preserved.
They can be made in advance and stored in the fridge for a week or two to be used when you are ready.
The rest of the sandwich is all really quick to put together. You just spread on the goat cheese, top with prosciutto then add the figs and arugula.
Ways to vary this sandwich
While I really liked the texture of a croissant for this, you could also use other bread instead, such as a sourdough or ciabatta. I wouldn't recommend a dense or strongly flavored bread like an olive bread as it may distract from the other flavors in here.
I've included some arugula, as I love the peppery bite it adds. However you could also use other greens, such as spinach, watercress or frisée. Or skip the greens, though I do think they add a nice element of texture.
As mentioned, if you don't have time to make the balsamic figs, or access to figs to make them, then a good fig compote/jam will work too. And while goat cheese has the nice bite, you could also use some other soft cheeses like a brie instead.
This prosciutto and goat cheese croissant sandwich may sound a bit of a gourmet lunch (and arguably it tastes that way too), but it's also incredibly easy to make. Just a few ingredients and a short prep for sandwich heaven. Be sure to try it soon!
Looking for more tasty sandwich recipes? Try these!
- Eggplant spinach grilled cheese (a bit like spanakopita in a sandwich!)
- Spanish chorizo sandwich (with grilled peppers and Manchego - simple and tasty)
- Seared tuna sandwich with Asian sesame slaw (a great mix of textures and fresh flavors)
- Romesco bacon grilled cheese sandwich (another easy yet fancy-feeling mix)
- I also can't wait to try this classic muffuletta sandwich from Garlic and Zest
- Plus get more ideas in the lunch recipes archives.
Prosciutto and goat cheese croissant sandwich
For the balsamic figs
- 4 oz fresh figs
- 2 tablespoon orange juice
- 1 tablespoon sugar
- 1 teaspoon balsamic vinegar
For rest of sandwich
- 2 croissants
- 1 handful arugula rocket
- 4 slices prosciutto approx, or more, if you wish
- 2 oz soft goat's cheese approx
To make balsamic figs
- To make the balsamic figs, cut off the end stem from each fig then cut into quarters top to bottom.
- Mix the orange juice, sugar and vinegar in a small pan and add the figs. Stir so that the sugar dissolves, bring to a boil and simmer for around 15 minutes so that the liquid becomes sticky.
- Transfer to a container and set aside to cool. These can be made ahead and stored in the fridge for a few days.
To make sandwich
- When ready to make sandwich, cut open the croissant through the middle and lightly toast it.
- Put a handful of arugula on one side, topped with slices of prosciutto and pieces of fig. On the other side, carefully spread some goats cheese (it may be hard as it's crumbly, but do as best you can). You can gently toast the cheese side under the broiler/grill so that it softens.
- Put the two pieces together and enjoy.
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
This post was originally published in June 2015 (as my 100th post!) and has been updated, primarily with new photos and some additional information/ideas.