Grilled Roast Beef with Boursin and Red Onion
Meghan
ingredients
- 4 slices sourdough, hearty Italian bread, or rosemary bread
- 1/4 cup Boursin (about 2-1/2 oz)
- 1 tsp Dijon mustard
- 1/4 red onion, very thinly sliced
- 4 oz thinly sliced rare roast beef
- 1/4 cup shredded sharp cheddar cheese
- 1 T butter, softened
directions
- 1
Lay bread slices on a cutting board. Divide Boursin among the 4 slices, spreading it evenly. Spread mustard on top. Place layers of onions, roast beef, and cheddar on 2 of the bread slices. Top with remaining bread.
- 2
Heat a skillet over medium-high heat. Butter top of each sandwich, and place, buttered-side down, in skillet. Butter other slice of bread, then cover sandwiches with a sheet of foil and set a heavy pan or pot lid on top, pressing gently to compress sandwiches. Grill, pressing occasionally and turning once, until sandwiches are browned and crisp on both sides and cheese is melted, 8-10 minutes total.
- 3
Cut sandwiches in half and serve warm.
notes
Substitute red onion for fried yellow onion and red pepper.
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