Ah, Sandwich Night! There’s something about having sandwiches for supper that makes me feel I am misbehaving a little bit dinnertime-wise, but in a fun, I’m-getting-away-with-something way. I tend to pull out Sandwich Night on days when even thirty minutes in the kitchen just seems like too much after whatever day it’s been. You know those days, right? Those days REQUIRE Sandwich Night. And while there is nothing wrong with a good old pb&j, a fancy, decadent sandwich can be tossed together in about ten minutes. That’s right…ten minutes is the only thing standing between you and a roast beef sandwich with sauteed leeks and Boursin cheese.
The longest part of this whole process is the leeks. And by longest, I am talking about 7 minutes. But first of all, can we talk about why leeks come in bundles? Usually when I am making something that calls for a leek, I need a leek. As in one leek. But leeks always seem to travel in packs. It’s a mystery.
Am I right? When is the last time you ran across a single leek? They are always rubber-banded up with two or three of their friends, and as a result, I always seem to have an extra leek or two in my fridge. Which is very handy when I get a craving for this sandwich.
Anyway, slice the white and light green section of a leek into halves lengthwise and rinse it thoroughly, Now slice it up and saute it in a little olive oil until it is soft and the edges are getting crispy.
You are now in the home stretch! Slice a couple of nice soft rolls in half and slather the bottom with Boursin cheese (I like the herb and garlic variety for this, but the peppered kind would also be scrumptious). Layer on some rare thin-sliced roast beef and top it all with a spoonful of those warm leeks. And…you are done! Supper is ready. And I promise you that this sandwich and a glass of red wine is all you need to perk up your evening when you come home feeling like this…
- 2 soft rolls
- 1 package Boursin cheese (either the herb and garlic or pepper variety)
- 1/4 pound rare roast beef from the deli counter (or more if you like lots of meat on your sandwich!)
- 1 leek
- 2 tablespoons olive oil
- Slice the rolls in half, and spread the bottom half generously with cheese.
- Layer the roast beef on top of the cheese.
- Trim the root end and the dark green tops off the leek, and cut the remaining section in half length-wise. Rinse it under running water to make sure it is clean.
- Slice the leek into thin slices. Heat the oil in a medium frying pan over medium high heat and saute the leek slices until they are tender and the edges are starting to crisp, about 5-7 minutes.
- Spoon the leeks on top of the roast beef, top with the other half of the roll and serve at once.