Recipe

Boursin Sandwich Wedgies Recipe

	Krumkake / All my dishes 1 year ago This makes a really attractive appetizer or main course sandwich when sliced. The layers are colorful and packed with an assortment of flavors. You can "build your own" taste according to what meats and cheeses you like. The boursin helps to hold ... More Prep:30m Servings:24	Krumkake
	colorful sandwich wedge

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Ingredients

8 ounce container Boursin cheese spread (or recipe below, or Alouette Garlic ‘n Herb spread)

1 loaf Hawaiian round bread loaf, or any round bread loaf of your choice (I do like the sweetness of the Hawaiian with this)

½ pound each roast beef, smoked turkey, honey ham, corned beef

¼ pound genoa salami slices

¼ pound sliced pepperoni

1 pound bacon, fried crispy and crumbled

6 slices each Swiss, American, Muenster and Sharp Cheddar cheese

Homemade Boursin Spread:

1 (12 ounce) tub whipped cream cheese

1½ teaspoons freshly minced garlic (we love garlic, so I usually use much more - season it to your liking)

¾ teaspoon Italian seasoning

¼ teaspoon salt

¼ teaspoon McCormick’s California Style Garlic Salt

¼ teaspoon onion powder

Mix all spread ingredients together; chill and allow flavors to blend overnight. Stir once before using.

Directions

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!)

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Comments

crystalwaters 1 year ago said:
Fabulous recipe, and thanks for the homemade Boursin recipe too, what a fantastic contribution! Thanks krumkake! :-)

zena824 1 year ago said:
Well Krum.... this sounds delightful....I need a good sandwich recipe for when company comes... this sounds like a real winner.... Thanks..

image 1 year ago said:
I too thank you for the "Boursin" recipe for times I don't have access to Boursin cheese which I love. I have a similar recipe for a Muffeletta sandwich but, of course, the tastes are quite different. Thanks for sharing.

notyourmomma 1 year ago said:
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. A thermos of soup, this sandwich, a tub of fresh berries to dip in sour cream and brown sugar and we are all set. YUM!

frankieanne 1 year ago said:
Holy cow! Now that's a sandwich!

jmv2101 10 months, 2 weeks ago said:
Thanks for the Boursin recipe. We can buy it here in Australia, but it is very expensive. I just love the taste of it.

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