Charcuterie Sandwich

By Chef Eric Gephart
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The Perfect Meats for Maximum Flavor

This charcuterie sandwich starts with the right mix of meats to deliver bold, layered flavor. Chef Eric Gephart combines ham, salami, prosciutto, and soppressata — each bringing a unique taste and texture. The ham adds a smoky-sweet richness, the salami offers a bit of spice and chew, while prosciutto and soppressata bring delicate saltiness and depth. Together, these cured meats create a savory foundation that pairs perfectly with creamy Brie, making every bite a harmonious balance of flavors.

What is Charcuterie and Why It Works

Charcuterie is the art of preparing cured and preserved meats, often paired with complementary cheeses and accompaniments. Using a variety of cured meats in this sandwich mirrors a classic charcuterie board, allowing the flavors to shine individually while blending together when melted. This approach elevates a simple sandwich into a gourmet experience, giving you the indulgence of a charcuterie spread in a handheld, ooey-gooey package.

Why the Kamado Joe Karbon Steel™ Half-Moon Pan Set Matters

To achieve that perfect melt and smoky grill flavor, Chef Eric uses the Karbon Steel™ Half-Moon Pan Set from Kamado Joe. This pan set allows the cheese and meats to heat evenly over direct charcoal heat, while the natural lump charcoal adds authentic grill flavor that’s impossible to replicate in a regular oven. The durable steel construction ensures consistent heat distribution, helping the Brie soften and meld with the meats into a gooey, melty masterpiece. When paired with Kamado Joe’s radiant ceramic heat, it’s the ultimate tool for elevating a charcuterie-inspired sandwich to unforgettable levels.

By Chef Eric Gephart

Charcuterie Sandwich

Serves: 4 people
Skill:
Beginner:

Ingredients

  • Main

Instructions

    Prep the Cheese

  1. 01

    Preheat your Kamado Joe to 400°F over direct heat. Place the torn Brie pieces into the carbon steel half-moon pan and let them begin to soften while the grill heats.

    2. Prep the Meats

  2. 02

    Chop the ham and cured meats into bite-size pieces. Season lightly with salt and pepper, toss to combine, and set aside.

    3. Prepare the Bread “Boat”

  3. 03

    Slice the top third of the loaf off without cutting through, creating a bowl shape. Scoop out the interior with your hands to make a deep well. Spread butter inside the cavity and along the edges.

    4. Toast the Bread

  4. 04

    Place the bread directly onto the cast-iron surface of the grill. Close the dome and toast until warmed through, lightly golden, and slightly pliable.

    5. Melt the Filling

  5. 05

    Once the Brie begins to soften, stir in the mixed meats. Let everything melt together until fully combined, gooey, and hot.

    6. Fill the Bread Boat

  6. 06

    Carefully spoon or pour the hot cheese-and-meat mixture into the toasted loaf. Pack it tightly so it’s full and slightly overflowing.

    7. Final Melt

  7. 07

    Close the dome again and let the sandwich warm for a few minutes, allowing the ceramic radiant heat to finish melting the top and bring all the flavors together.

    8. Garnish & Serve

  8. 08

    Remove from the grill and top with chopped chives. Spoon red pepper jelly over the surface, slice, and serve immediately.

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