This speedy recipe for hearty roast beef and brie sandwiches is a sensational and satisfying flavor combination!
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Why we love this recipe
I never like to play favorites with my recipes, but when it comes to sandwiches, this one is at the top of my list.
A baguette stuffed with rare roast beef, Brie cheese and lettuce, with a little Dijon mustard slathered on to give it a little sass.
And because you make it all on one long roll of French Bread and then slice it up into pieces it is a super efficient (and speedy!) way to make sandwiches for a crowd.
But most importantly, there’s something about the combo of creamy Brie cheese and tender roast beef that just plain works perfectly. And it’s one of those sandwiches that is portable and that makes it perfect for a picnic!
Ingredients you need
Ingredient notes and substitutions
- Roast Beef: This is the time to get roast beef from the deli counter (as opposed to the pre-packaged kind). Ask for it to be thin sliced (and if you are lucky they will give you a sample!).
- Bread: We like to use a French bread baguette from the bakery department but the larger size Italian bread will work as well if you want a heartier sandwich. One way or the other, pick up the bread the same day you are going to make the sandwich for maximum freshness.
- Brie Cheese: Brie is a soft, creamy, spreadable cheese that is made from cow’s milk, and it comes in flavors that range from mild to more intense. It has a soft white rind which you can either leave on or slice off. You can swap out Camembert cheese for the Brie if you prefer.
- Lettuce: Any kind will work…our favorite is Romaine for the crunch and the flavor.
See the recipe card for full information on ingredients and quantities and nutritional information.
How to make this recipe
STEP 1: Cut your bread in half horizontally and spread it with some mustard (we like Dijon but use whatever kind you like).
STEP TWO: Layer on some thin sliced roast beef.
STEP 3: Add some slices of Brie cheese on top of the roast beef.
STEP 4: Add some lettuce leaves on top of the cheese.
PRO TIP: Leave the Brie cheese in the fridge until you are ready to slice it – it is a creamy cheese, so that will make the slicing easier.
STEP 5: Use a serrated knife to cut the sandwich into as many pieces as you like. We cut it into four pieces for a hearty size sandwich, and six or eight for smaller appetites.
Equipment we use for this recipe
These are some of my favorite kitchen tools! These are Amazon affiliate links, which means I get a little something if you buy through my links at no extra cost to you. (Which helps pay for all that bacon I keep buying! 😄) And I only share things I use and love. I’m so grateful for your support!
- Cutting board: We love these easy to clean cutting boards for slicing up the bread (or anything else that needs cutting up!)
- Salad Spinner: This spinner will ensure that your lettuce is nice and clean. Spinning lettuce is always a fun job for the kiddos.
- Offset Spatula: This is our favorite tool for spreading everything from mustard to frosting.
Recipe FAQs
You can! This recipe is super flexible. Turkey, ham or even salami would all work.
Brie is a fancy cheese 💃 – so look for it in the specialty cheese section of your supermarket.
They can, and (bonus points!) that will also give the cheese time to get even softer and creamier. You do want to serve them on the same day you make them so the bread stays fresh.
Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!
Want to round out your meal?
We love some crispy onion rings on the side of this sandwich…and if we are in the mood for something lighter, a fruit salad is also perfect.
And let’s have some Blue Dory Cookies for dessert!
Other sandwich recipes we love
Could you leave us a review?
If you try this recipe, we would love to hear how it came out for you! I’d be super grateful if you could leave a star rating (you pick how many stars! 🌟 ) and your thoughts in the Comments section.
PrintRoast Beef and Brie Sandwiches
This recipe for hearty roast beef and brie sandwiches is a sensational flavor combination!
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No Cook
- Cuisine: American
Ingredients
- One loaf french bread
- 1/2 pound rare roast beef, sliced very thin
- 1/2 pound Brie cheese
- Romaine lettuce leaves
- Dijon mustard
Instructions
- Split the loaf of bread down the middle and spread one or both sides with mustard, depending on how much of a mustard-lover you are.
- Layer the roast beef on the bottom of the loaf, top with slices of Brie and then lettuce. Place top of loaf on sandwich. Cut into as many sandwiches sections as you like! We usually go for four.
Notes
- Roast Beef: This is the time to get roast beef from the deli counter (as opposed to the pre-packaged kind). Ask for it to be thin sliced (and if you are lucky they will give you a sample!
- Bread: We like to use a French bread baguette from the bakery department but the larger size Italian bread will work as well if you want a heartier sandwich. One way or the other, pick up the bread the same day you are going to make the sandwich for maximum freshness.
- Brie Cheese: Brie is a soft, creamy, spreadable cheese that is made from cow’s milk, and it comes in flavors that range from mild to more intense. It has a soft white rind which you can either leave on or slice off. You can swap out Camembert cheese for the Brie if you prefer.
- Lettuce: Any kind will work…our favorite is Romaine for the crunch and the flavor.
Michelle says
After seeing this recipe posted the other day, I went out and bought all the ingredients. I’ve been eating one (or two) of these sandwiches every day! Sooo good! Love Brie, love French bread, love roast beef! Yum!
I’m so glad!! Looks like we have the same taste in delectable sandwiches! :)
Nathan Schattman says
Hoya Saxa! Although I was more of a chicken madness man myself. CAS’91
Hurray, another Hoya heard from! And you can’t go wrong with any of those sandwiches. Memories…