Roast Beef Sandwich with Boursin
Perfectly cooked, juicy roast beef piled onto a chewy roll or baguette, slathered with Boursin cheese and topped with arugula.
Servings 4 sandwiches
- 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!
Calories: 654kcal | Carbohydrates: 35g | Protein: 55g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 170mg | Sodium: 850mg | Potassium: 487mg | Fiber: 2g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 1.7mg | Calcium: 99mg | Iron: 6.2mg