Quick and Easy Beef and Boursin Sandwiches

Another great recipe from 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.

It doesn’t take much to prepare a sandwich that’s supper-worthy. Just take a look at the array of deli meats and cheeses your supermarket has to offer today and you’ll find lots of inspiration.

This special sandwich begins with French hamburger rolls from the bakery department. Head on to the deli for some sliced roast beef, and take a look in the deli cheese case for a package of Boursin cheese spread. The spread is the secret ingredient here, offering a creamy herbal accent to the sandwiches.

Boursin isn’t the only brand of herb-and-garlic flavored cheese spread in your supermarket, so feel free to substitute another brand. In fact, the whipped cream cheese flavored with chives that can be found in your supermarket’s dairy case is a fine substitute."

• 4 French hamburger rolls, sliced
• 1 tablespoon butter, melted
• 12 slices deli roast beef, about 3/4 pound
• 4 ounces Boursin cheese spread, at room temperature
• 4 lettuce leaves
• 4 slices ripe tomato
• Salt and pepper

Brush the cut sides of the hamburger rolls with melted butter. Place a medium skillet over medium-high heat and add two rolls, cut-side down. Grill until they are golden brown. Remove and set aside. Repeat with remaining rolls, remove and set aside.
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.

Makes 4 sandwiches.

Tender BBQ Baby Back Ribs

These ribs are falling apart tender and full of flavor. (A recipe adopted from the kitchen of Mean Chef.)

SERVES 4


* 1/2 cup new mexico chile powder (not chili powder)
* 2 tablespoons black pepper
* 2 tablespoons celery salt
* 1 tablespoon cumin
* 1 teaspoon allspice
* 1 teaspoon coriander powder
* 4 lbs pork baby back ribs or pork spareribs

Mix rub ingredients together and apply rub to ribs.
Refrigerate in a plastic bag for at least 4 hours or overnight.

Cook ribs in 200 degree oven wrapped in 2 layers of foil for 3 to 4 hrs or
until tender (can be done a day ahead to this point).

Grill about 5 to 7 minutes per side.