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Charcuterie Sandwiches

Courtesy Will Coleman
Prep Time:
15 mins

Chef notes

Take all the best things from an epic charcuterie board and these winning sandwiches are the result. With layers of cheese, cured meats, fig jam, olive tapenade and fresh vegetables, these hearty sandwiches are sure to satisfy even the largest of appetites.

What makes these sandwiches stand out from the competition is the homemade goat cheese spread, which is made with  softened goat cheese, honey, chopped sun-dried tomatoes, hot cherry peppers, garlic and chopped pistachios. If it sounds over the top, it is. It’s savory, sweet, spicy and tangy all at once, with an unexpected crunch from the nuts. You might have more than you need for these sandwiches and that’s a good thing: Serve it with crackers or cruditè as an additional snack.

As for what variety of bread to use, select something soft but sturdy like focaccia or French bread. It needs to be hearty enough to hold the stack of fillings but also not so crusty that it’s difficult to bite into. 

We love the salty, sweet contrast that the tapenade and jam lend to this sandwich but feel free to experiment with the spreads. Try pesto in place of both if you prefer or replace the fig jam with apricot jam.

And while these sandwiches can be made a few days in advance, reserve the lettuce and slices of tomato and red onion to prevent a soggy sandwich. Pack the individually wrapped sandwiches and fresh vegetables separately and tuck them into the sandwiches once you’ve reached your picnic destination. 


Goat Cheese Spread
  • 4 ounces goat cheese, room temperature
  • teaspoons honey
  • 1/4 cup sun-dried tomatoes, drained from oil and roughly chopped
  • 1/4 cup hot cherry peppers, drained from oil and roughly chopped
  • 2 cloves garlic, minced
  • 2 tablespoons chopped pistachios
  • 4 (6-inch) French bread or focaccia pieces, split lengthwise
  • 1/4 cup fig jam
  • 1/4 cup olive tapenade
  • 4 ounces sliced spicy salami
  • 4 ounces sliced prosciutto
Additional toppings (optional)
  • baby lettuce
  • sliced tomatoes
  • thinly sliced red onion
Fulfilled by


For the goat cheese spread:

Add the softened goat cheese, honey, sun-dried tomatoes, hot cherry peppers, garlic and pistachios to a large bowl. Mix until thoroughly combined.

For the sandwiches:


Spread one tablespoon each of fig jam and olive tapenade onto one side of each sandwich, and on the opposite side, spread on the goat cheese spread.


Layer on the salami, prosciutto and additional toppings, if using, on top of the goat cheese spread. Close the sandwich and slice in half, if desired.


Store in the fridge for up to 3 days, wrapped in plastic wrap or stored in an airtight container.