Avocado Prosciutto Brie Sandwiches with blood orange mango chutney are just the thing to bring out when spring is in full swing. The sweet and spicy chutney gives this sandwich a star power that will be the center of everyone’s attention. It’s the amazing combination bright, light, salty and peppery flavors that every flaky croissant is begging to be piled up with.
Sandwiches have been something I’ve been craving lately.
I think it’s been all the rich foods and the traveling that’s had me craving something as seemingly simple as a sandwich.
When I shared one of my all-time favorite sandwiches with you when I shared my Rocket Sandwich, I told you all about how well crafted sandwiches were a thing of beauty.
I only first realized this when I was in college, studying abroad in Rome, and poor as can be – therefore sandwiches were the economical night-out meal for us all. I had always been used to the sandwiches I would throw together at home (you know, good ol’ fashioned turkey and cheese), or anything I could get at places like Jimmy John’s or Subway.
Of course, the sandwiches in Rome were nothing like this. Those Romans knew what they were doing, using every type of fresh-baked bread you could imagine, and piling it high with fantastic ingredients like prosciutto, salami, mozzarella and fresh vegetables.
My favorite discovery, outside the simplicity of something like this Rocket Sandwich, was the chutneys and spreads they would add to the sandwiches. This wasn’t like any normal mayonnaise or mustard we would use… They would put mango chutney with salty prosciutto or a caramelized red onion and fig spread with salami. It was just… perfection.
Which leads me to this sandwich… (haha, see what I did there?)
This croissant sandwich is layered with incredible amounts of flavor. You get salitness from the prosciutto, richness from the brie cheese, a peppery bite from the arugula, creaminess from the avocado and a sweet and spicy knockout combination with the homemade chutney.
Honestly, you are going to wonder why you never put chutney on sandwiches like this before.
PLUS you can totally put this chutney on a bunch of different things! Think about putting it on ricotta spread on toasted baguette slices, or even over ice cream for a unique and thrilling twist on dessert!
Are you tired of the dinner routine?
Stuck in a rut or looking for fun new recipes to try?
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Avocado Prosciutto Brie Sandwiches Recipe
Ingredients
- 2 large Blood Orange
- 1 tablespoon Vegetable Oil
- 1/2 cup Yellow Onion chopped
- 1 tablespoon Minced Fresh Jalapeño
- 1 1/2 teaspoons Curry Powder
- 1/4 teaspoon Salt
- 1/4 teaspoon Ground Cayenne Pepper
- 2 cups Mango chopped
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Dark Brown Sugar packed
- 2 Croissant split in half
- 6 slices Prosciutto
- 1 Avocado peeled, pitted and sliced
- 6 ounces Brie Cheese sliced
- 1 cup Arugula
Instructions
- To make the chutney, zest blood orange to yield 1 tablespoon. Remove the peel and pith from the oranges. Segment the oranges over an empty bowl. Discard the remaining insides of the fruits.
- Heat a saucepan over medium-high heat. Add vegetable oil. Once the oil is hot, add the onion, jalapeño, curry powder, salt, and cayenne. Cook for 2 minutes, stirring constantly.
- Add in the mango and cook for another 2 minutes, still stirring. Add in the orange segments with their juice, vinegar, sugar and zest. Cook for another 2 minutes while stirring.
- Reduce heat and simmer, stirring every so often, until thickened, approximately 25 to 30 minutes. Remove from heat. Let cool before serving.
- To make the sandwiches, top the bottom halves of the croissant sandwiches with 3 slices of prosciutto and half of the brie slices.
- Add the bottom halves to a small baking sheet. Place in the oven under the broiler set to high. Broil until cheese is gooey and melted.
- Remove from oven and add bottom halves of the sandwiches to plates. Top with 2 to 3 slices of avocado, followed by a layer of arugula and then mango chutney. Top with top halves of the croissant and serve.