Boursin Sandwich Wedgies
From krumkake 16 years ago
- - to make
- Serves 24
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. Read more The boursin helps to hold it all together in the wedge. It's a pricey appetizer, but quite impressive for a special occassion. See less
Ingredients
- 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!)
The Rating
Reviewed by 2 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....more
notyourmomma
in South St. Petersburg loved it
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" It was excellent "