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A roast beef sandwich on a wooden board.
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Roast Beef Sandwich with Boursin

My new favorite way to eat a roast beef sandwich features perfectly cooked, juicy, roast beef piled onto a chewy roll or baguette, slathered with Boursin cheese!
Course Lunch, Main Dish
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 sandwiches
Calories 577kcal
Author Ann Otis

Ingredients

  • 1 1.5 lb beef top 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 package herb and garlic Boursin cheese
  • a few handfuls arugula or other greens
  • 1/2 small red onion, thinly sliced

Instructions

  • 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 transfer 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 at least 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.

Video

Notes

*bottom round or eye of round can be substituted for the top round roast.

Nutrition

Calories: 577kcal | Carbohydrates: 34g | Protein: 47g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 144mg | Sodium: 809mg | Potassium: 728mg | Fiber: 2g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 144mg | Iron: 6mg