The best roast beef sandwich. Perfectly cooked, juicy roast beef piled onto a chewy roll or baguette, slathered with Boursin cheese and topped with arugula.
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As sandwiches go, pretty much the only one that can make me pause when browsing a restaurant menu is roast beef. A roast beef sandwich always sounds terrific in theory. I can practically taste it just thinking about it. Too bad it is almost always better in my head. The WORST is when I take a chance and order it, and instead of the juicy, medium-rare sliced meat of my dreams, I get cold cuts. Dry, gray cold cuts.
The other thing I struggle with is the toppings and condiments. I feel like mustard is the traditional condiment in a roast beef sandwich, but although a hot dog without mustard may be a travesty, I just can’t get on board with it in my roast beef sandwich. Mayo is too wimpy flavor-wise, and let’s not even talk about ketchup. Onions are a given, but are you supposed to put a tomato slice in there? Lettuce?
As is turns out, there is a right answer to these questions! THIS is my perfect roast beef sandwich. A perfectly cooked Sunday roast, sliced thin and piled onto ciabatta, baguette or any other chewy bread, slathered generously on both sides with herb and garlic Boursin cheese, with sliced red onions and a handful of arugula.
I love using a cast iron skillet for roasts. It’s the perfect size, easy to clean, and heats evenly. I don’t sear this particular roast, but if you do, you can sear it in the cast iron pan and transfer straight to the oven since it’s oven-safe. I use mine constantly and highly recommend this crazy affordable Lodge skillet.
Another thing I always use when making a roast is this meat thermometer. Takes all the guesswork out of knowing when your roast is done.
If you’re worried that making roast beef for the sole purpose of putting it in a sandwich is like wearing your prom dress to work, think again. A top round roast or other cheap cut is perfect for this, and you can get it in the oven in under 5 minutes. 35 minutes or so later, you have a perfect roast beef. If you insist, whisk a little red wine, beef stock and flour into the pan drippings and reduce to make a lovely gravy. Serve with mashed potatoes. But at least save the leftovers and make a sandwich!
Roast Beef Sandwich with Boursin
- 1 1.5 lb (680 gram) beef round roast, tied with string
- 2 garlic cloves
- 1/4 cup dijon mustard
- black pepper, to taste
- baguette, ciabatta, or other chewy roll
- 1 5.2 oz (150 gram) package herb and garlic Boursin cheese
- a few handfuls arugula or other greens
- 1/2 small red onion, thinly sliced
- Preheat the oven to 425 degrees F. Cut the garlic into several pieces, make small cuts here and there into the roast and stuff the garlic pieces in.
- Sprinkle the meat with black pepper and slather with the mustard. Place the roast in a cast iron skillet or roasting pan and put in the oven.
- Roast for 15 minutes. Reduce the heat to the 375 degrees F and cook until the meat registers 120-125 degrees F on a meat thermometer, about 25-30 minutes longer.
- Remove from the oven and let rest for 10-15 minutes. Remove the garlic cloves and string. Slice thinly.
- Assemble sandwich: Spread a sliced baguette or roll with Boursin cheese on both sides, and pile meat and arugula onto the bread. Top with other half of bread.
This makes a small roast, perfect for a few sandwiches or dinner for 3-4. To roast a larger piece of meat, simply increase the cooking time accordingly. A meat thermometer is your friend!