Grilled Boudins

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Yesterday I received the gift of a hand delivered loaf of Boudin Sourdough, YUM!!!! You know I think this San Francisco sourdough is the best. A fresh loaf of Boudin is always a reason to celebrate, because I had guests for lunch I wanted to do sandwiches. But I wanted the sandwiches to gourmet, something worthy of a Boudin loaf.

Preheat your grill to about 300 degrees, slice your your bread to the desired thickness. Lightly brush each side with olive oil. Place the slices on the grill. When they are lightly grilled flip them, and layer roast beef or pastrami on one side and cheese on the other. Blue cheese is highly recommended. After about two minutes place the meat side on top of the cheese side, or vice versa, whichever side is easier to lift. Let them cook for a few minutes, flip them and grill to the desired level of toasting.

Remove them from the grill and serve with fresh, homemade mustard. I went with black pepper mustard, and cherry cognac mustard. These very easy grilled sandwiches are versatile, you could go with all cheese, or substitute sliced turkey or ham, any of which would be worthy of a Boudin!

Until next time… Release YOUR Bon Vivant and Savor Your Life!

 

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