Best Roast Beef Sandwiches

Fancy up your roast beef sandwich with some spicy Boursin cheese and tangy sautéed leeks! Maybe the best roast beef sandwiches ever.

Why we love this recipe

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, one of my faces is this fancy, decadent roast beef sandwich that 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 slathered with sauteed leeks and Boursin cheese. It’s a sandwich that can hold its own with any main course out there!

Ingredients needed for this recipe

Ingredient Notes and Substitutions

• Leeks: Leeks are part of the onion family, and can be found in the produce section of your grocery store pretty much year round. They have a milder taste that is perfect for this sandwich.

• Roast Beef: This is the time to get it from the deli counter, and get them to slice it as thin as they can. And if you would rather use turkey or ham, they both work in this recipe too!
• Boursin Cheese: This soft, spreadable cheese has been around since the late 1950s (even longer than me!) and comes in a few different flavors. We love the garlic and herbs version, but there is a pepper version that also works wonderfully in this recipe.

Here’s how to make this recipe

STEP 1: Slice the white and light green section of a leek into halves lengthwise and rinse it thoroughly,  Now slice it up into this slices and saute it in a little olive oil until it is soft and the edges are getting crispy.

STEP 2: You are now in the home stretch!  Already! Slice a couple of nice soft rolls in half and slather the bottom with Boursin cheese. 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.  

Recipe FAQs

Can these sandwiches be made ahead of time?

Technically yes, but they are at their very best when you make them right before you serve them. And the recipe is super speedy, I promise!

What kind of rolls work best for this recipe?

We find that rolls that have a soft interior and thin crust are the best, just because they are easiest to bite into. However, I’ve also made these sammies with pretzel rolls, ciabatta rolls and even plain old bread, and they always turn out just fine, so you pick your favorite roll. 

What do I do with my extra leeks?

I know, leeks travel in packs…it’s rare to find just the single one you need for this recipe! But having extra leeks is a great reason to make Potato Leek Soup or Pasta with Leeks and Bacon – yum!

Have a question that I didn’t cover?

Pop it in the comments below and I will answer pronto!

What to serve with this recipe

Other sandwich recipes we love

We want to know what you think!

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. Your thoughts and advice will help both us and your fellow readers. 🥰

The Best Roast Beef Sandwiches

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Fancy up your roast beef sandwich with some spicy Boursin cheese and tangy sautéed leeks! The perfect sandwich night recipe.

• Author: Kate Morgan Jackson
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 2 glorious sandwiches 1x
• Category: Lunch
• Method: Stovetop
• Cuisine: American

Ingredients

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• 2 soft rolls
• 1 package Boursin cheese (either the herb and garlic or pepper variety)
• 1/2 pound rare roast beef from the deli counter 
• 1 leek
• 1 tablespoon olive oil

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Instructions

1. 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.
2. 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.
3. Slice the rolls in half, and spread the bottom half generously with cheese.
4. Layer the roast beef on top of the cheese.
5. Spoon the leeks on top of the roast beef, top with the other half of the roll and serve at once.

Notes

Roast Beef: While you can of course use the pre-packaged kind, I always go for the freshly sliced deli roast beef.  It makes all the different in the flavor!

Cheese: Boursin cheese is heavenly, but if you want to mix things up, any soft spreadable cheese will work.  Brie, goat cheese…even some whipped cream cheese.