Boursin Sandwich WedgiesFrom krumkake 8 years ago
- 8 ounce container boursin cheese spread (or recipe below, or Alouette garlic ‘n herb spread) shopping list
- 1 loaf Hawaiian round bread loaf, or any round bread loaf of your choice (I do like the sweetness of the Hawaiian with this) shopping list
- ½ pound each roast beef, smoked turkey, honey ham, corned beef shopping list
- ¼ pound genoa salami slices shopping list
- ¼ pound sliced pepperoni shopping list
- 1 pound bacon, fried crispy and crumbled shopping list
- 6 slices each Swiss, American, Muenster and sharp cheddar cheese shopping list
- Homemade Boursin Spread: shopping list
- 1 (12 ounce) tub whipped cream cheese shopping list
- 1½ teaspoons freshly minced garlic (we love garlic, so I usually use much more - season it to your liking) shopping list
- ¾ teaspoon italian seasoning shopping list
- ¼ teaspoon salt shopping list
- ¼ teaspoon McCormick’s California Style garlic salt shopping list
- ¼ teaspoon onion powder shopping list
- Mix all spread ingredients together; chill and allow flavors to blend overnight. Stir once before using. shopping list
How to make it
- Carefully cut off top of bread loaf, leaving the slice whole, as you will be sealing the prepared loaf with this slice when you are done making the sandwich.
- Using your hands, remove the bread from inside the loaf to about 1” from outer bread crust.
- Spread boursin all around sides and bottom of loaf, including the cut side of the slice you removed from the top of the loaf.
- Cover bottom with ½ pound of one meat, then cover with one kind of cheese.
- Continue layers, scattering in salami, pepperoni and bacon between layers, until meats and cheeses are used.
- Loaf should be filled to top; if too full, press down on layers gently.
- If loaf is not full, fill space with some of the removed bread and press down gently again.
- Replace the top slice of the bread.
- Wrap loaf tightly in plastic wrap, then in foil; refrigerate overnight.
- To serve, slice from center of loaf to outer crust, cutting into very thin pie shaped wedges. Lay each slice on its side on the serving plates. This is easiest eaten with a knife and fork.
- NOTE: I've never tried this, but I've thought that you could reduce the cost of this by using some of the removed bread from the center of the loaf as a "filler" in between layers of the meats and cheeses. If you pressed down gently on the bread after layering it, it should hold up well enough when sliced...just a thought for anyone interested in a more economical version!)
People Who Like This Dish 20
The Cookkrumkake Chicago Suburbs, IL
The Rating2 people
Oh my goodness. I just happen to have a tub of whipped cream cheese in the frig. I think your recipe is wonderful and this would be a perfect sandwich to fix and wrap for a picnic. This will be on the menu for the annual Symphony in the Park night....morenotyourmomma in South St. Petersburg loved it