- Course: Main Course, Snack
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 24 Times
Versatile Boursin cheese works so well with beef, red onion and arugula, creating a melted burst of flavor that is sure to satisfy.
- 2 bolillo rolls (see Notes), split
- 1 tbsp (15 ml) olive oil
- 3 tbsp (45 ml) Boursin cheese
- 2 oz (60 g) roast beef, thinly sliced
- ½ cup (125 ml) arugula, stemmed
- ¼ cup (50 ml) sliced red onion
Preheat panini grill to high
1. Place rolls, cut side down, on a work surface and brush crusts with oil. Turn rolls over and spread with cheese. On bottom halves, evenly layer with beef, arugula and onion. Cover with top halves and press gently to pack.
2. Place sandwiches in grill, close the top plate and cook until golden brown, 3 to 4 minutes. Serve immediately.
Imported from France, Boursin — perhaps the best known of the triple-cream cheeses —is a rich, soft, uncured cheese that is often infused with herbs, garlic or cracked pepper. It has a delicate flavor and a velvety consistency. I use this amazing cheese in many recipes and serve it on a cheese board for elegant entertaining.
Serve with fresh grapes and strawberries to complement the flavors.
Bolillo rolls — one of the most popular breads in Mexico — are made with a basic dough similar to French baguette dough. The rolls have a crispy crust with a soft, chewy crumb. If you can’t find them, you can substitute submarine rolls, sourdough rolls or hoagie rolls.
© 2008 Tiffany Collins