Ingredients Jump to Instructions ↓

  1. 8 ounce container boursin cheese spread (or recipe below, or Alouette garlic ‘n herb spread)

  2. 1 loaf Hawaiian round bread loaf, or any round bread loaf of your choice (I do like the sweetness of the Hawaiian with this)

  3. 1/2 pound each roast beef , smoked turkey , honey ham , corned beef

  4. 1/4 pound genoa salami slices

  5. 1/4 pound sliced pepperoni

  6. 1 pound bacon , fried crispy and crumbled

  7. 6 slices each Swiss, American, Muenster and sharp cheddar cheese

  8. Homemade Boursin Spread:

  9. 1 (12 ounce) tub whipped cream cheese

  10. 1 1/2 teaspoons freshly minced garlic (we love garlic , so I usually use much more - season it to your liking)

  11. 3/4 teaspoon italian seasoning

  12. 1/4 teaspoon salt

  13. 1/4 teaspoon McCormick's California Style garlic salt

  14. 1/4 teaspoon onion powder

  15. Mix all spread ingredients together; chill and allow flavors to blend overnight. Stir once before using.

Instructions Jump to Ingredients ↑

  1. Carefully cut off top of bread loaf, leaving the slice whole, as you will be sealing the prepared loaf with this slice when you are done making the sandwich.

  2. Using your hands, remove the bread from inside the loaf to about 1” from outer bread crust.

  3. Spread boursin all around sides and bottom of loaf, including the cut side of the slice you removed from the top of the loaf.

  4. Cover bottom with ½ pound of one meat, then cover with one kind of cheese.

  5. Continue layers, scattering in salami, pepperoni and bacon between layers, until meats and cheeses are used.

  6. Loaf should be filled to top; if too full, press down on layers gently.

  7. If loaf is not full, fill space with some of the removed bread and press down gently again.

  8. Replace the top slice of the bread.

  9. Wrap loaf tightly in plastic wrap, then in foil; refrigerate overnight.

  10. To serve, slice from center of loaf to outer crust, cutting into very thin pie shaped wedges. Lay each slice on its side on the serving plates. This is easiest eaten with a knife and fork.

  11. NOTE: I've never tried this, but I've thought that you could reduce the cost of this by using some of the removed bread from the center of the loaf as a "filler" in between layers of the meats and cheeses. If you pressed down gently on the bread after layering it, it should hold up well enough when sliced...just a thought for anyone interested in a more economical version!)


Send feedback