Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Homemade Boursin Cheese and Cucumber Sandwiches

These Homemade Boursin Cheese and Cucumber Sandwiches are a delightful and refreshing treat, perfect for any occasion. The creamy, herb-infused Boursin cheese pairs beautifully with crisp cucumber slices, creating a light yet flavorful sandwich. Easy to assemble, these sandwiches are an elegant addition to your afternoon tea or a quick, satisfying snack.

Ingredients

Cheese
8 oz. cream cheese, softened
1 Tbsp salted butter, softened
½ tsp Creole Seasoning
¼ tsp Minced garlic
⅛ tsp thyme, oregano rosemary, chives, basil, dill, sage
1 tsp fresh parsley, chopped fine
2 Tbsp half and half
1 tsp sherry vinegar
¼ tsp Worcestershire sauce
⅓ cup sour cream

Sandwiches
1 cucumber, peeled and sliced into very thin rounds
½ cup shaved red onion
12 pieces wheat bread

Instructions

Cheese

Place all ingredients in the bowl of an electric mixer. Using the paddle attachment, beat on high speed until all ingredients are well incorporated, scraping sides of the bowl occasionally to ensure all ingredients are combined.

 

Sandwiches

Spread the boursin cheese mixture evenly over six slices of the bread. Arrange the cucumber slices on each piece of bread, making sure to cover the entire surface of the bread. Spread divide the red onions evenly atop the cucumber slices and top with the remaining slices of the bread. Cut the crusts from the sandwiches and cut each sandwich into 3 rectangles. Cover well and refrigerate until needed.

Recent Recipes

Apple French Toast

French toast has been a favorite since childhood—probably one of the first things I could make on my own. Pancakes were my grandmother Muz’s domain, but French toast was all mine. King’s Hawaiian Bread is always a solid choice, but if you can find a bakery that makes fresh brioche or sweet sourdough, grab it. Never been shy about my love for apples, especially Honey Crisp and Fuji. Apple pie’s always been my go-to, but this recipe takes the best part of apple pie and turns it into breakfast.

Read more

Pie Dough

This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.

Read more

Denver Omelet Quiche

I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad. Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.

Read more