by Karin Calloway
Sandwiches are usually reserved for lunchtime, but in my house they’re given a special place as an evening entrée. My recipe for Beef and Boursin Sandwiches takes advantage of deli meat and cheese while creating a memorable sandwich that’s worthy of the dinner hour.
Heat the roast beef in the same skillet, in batches, until heated through. Spread both the top and bottom halves of the rolls with the cheese spread. Place some of the roast beef on the bottom half of each roll. Top with a lettuce leaf and a slice of tomato. Sprinkle tomatoes with salt and pepper to taste, and top with the remaining buns.
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