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!)

Reviews & Comments 6

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  • jmv2101 10 years ago
    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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  • frankieanne 10 years ago
    Holy cow! Now that's a sandwich!
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    " It was excellent "
    notyourmomma ate it and 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!
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  • image 10 years ago
    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.
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  • zena824 10 years ago
    Well Krum.... this sounds delightful....I need a good sandwich recipe for when company comes... this sounds like a real winner.... Thanks..
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  • crystalwaters 10 years ago
    Fabulous recipe, and thanks for the homemade Boursin recipe too, what a fantastic contribution! Thanks krumkake! :-)
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