Mash together room temperature butter with fresh parsley. Set aside.

Cut fresh baguette length-wise and smear bottom half of the baguette with herbed butter. Top with fig preserves.

Layer on cured meats followed by slices of brie cheese. For brie, cut off any large pieces of rind.

In small bowl, toss arugula with lemon juice and salt. Add arugula to sandwich followed by top half of baguette.

Cut baguette into four even sandwiches and eat immediately or wrap each one tightly in paper or plastic wrap.