May 10, 2011

Roast Beef, Mozzarella, and Brie Baguette Sandwiches

Sometimes it’s the simplest things – like a sandwich – that make the best meals. This sandwich, this roast beef, mozzarella, and brie sandwich is about the best thing I’ve had on a bread. The devil is in the details here, it’s all about the quality of the ingredients you use.

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I started with thickly sliced deli roast beef – nice and pink. My favorite is Boar’s Head, and while it is a little pricy, it really is delicious. I also used fresh mozzarella. Sure, you could make it yourself, but if you have access to a good grocery, you can pick up mozzarella sealed in water, like Bel Gioioso. Trust me, you don’t really want to use the hard brick mozzarella here. I also used Alouette Garlic & Herb Brie spread, which added a great deal of flavor, and really complimented the roast beef. I piled on fresh arugula, bought in one of Dole’s new salad bags, and of course, used a fresh French baguette, with a thin layer of butter spread on each piece. Yum.

To add just a bit more wow, I spiced up some mayonnaise and layered it on just before serving, along with fresh cilantro. You really can’t beat this delectable sandwich…it’s hearty, full of flavor, and makes a delicious dinner or lunch. Give it a try – I doubt you’ll look at a pricy restaurant sandwich quite the same again…you can make it exponentially better yourself at home.
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Roast Beef, Mozzarella, & Brie Baguette Sandwiches

makes 4 large sandwiches

1 bakery “Take & Bake” style French loaf, 22-24 inches long
1 pound deli thick sliced roast beef
8 slices fresh mozzarella
2-3 ounces Aloutte Garlic & Herb Brie Spread
butter, melted
1 tomato, sliced (I used roma)
1 handful arugula
1/4 bunch cilantro, chopped
Spiced mayo (recipe to follow)

Preheat oven to 350. Cut the loaf into four 6 inch lengths. Halve each piece lengthwise, and spread with melted butter on each of the cut sides. lay open faced on a baking sheet. Top the four bottom halves with equal amounts of the roast beef and two slices of mozzarella.

On the 4 top pieces, spread a bit of the Alouette. Bake for 5-7 minutes, or until mozzarella is melted.

Once melted, remove from oven and top with tomato, arugula, cilantro, and spices mayo. Serve and enjoy!