Sack Lunch: Roast Beef Sandwich with Boursin

Sack Lunch: Roast Beef Sandwich with Boursin
  • Yield:1

Just add roast beef and Bousin!

A baguette, a round of Boursin, and a bottle of Beaujolais is my idea of a Bastille Day lunch. (As you can see, my relationship to France was formed when I was a student, before I had begun to explore more challenging cheeses. I’m afraid I still haven’t gotten around to appreciating fancy wine.) It’s a glorious meal in a park on a sunny day, but it probably isn’t the most practical picnic for a Monday at work, and New York is cloudy today anyway.

Skip the wine, keep the guilty-pleasure Boursin, add some roast beef, and you’ve got yourself quite a celebratory sandwich. Vive la France! Vive le gourmandise! Buy yourself a little tart or palmier or éclair while you're at it.

About the author: Robin Bellinger recently escaped a career in book publishing, which was cutting into her cooking time. Now she's a freelance editor and can bake bread on Tuesday afternoon if she feels like it. She lives in Midtown Manhattan with her husband and blogs about cooking and crafting at home*economics.


  • 1 very good small baguette (or a hunk of good baguette)
  • 4 ounces roast beef
  • About 2 ounces Boursin cheese
  • Thinly sliced red onion
  • A small handful of spinach or arugula


  1. 1.

    Split the bread in half. Spread each half with Boursin. Assemble the sandwich.

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