Bread Bowls Stuffed with Creamy Beef Salad
- Total Time
You can make the filling ahead of time, if you like. Prepare the salad, omitting the bread pieces; cover and chill up to 3 hours.
dinner roll(s)4 item(s), (1 ounce each) crusty white variety
deli style roast beef slice(s)½ pound(s), trimmed of all visible fat
light mayonnaise2 Tbsp
fat free sour cream2 Tbsp
store-bought horseradish2 tsp, packed in vinegar variety
table salt¼ tsp
black pepper⅛ tsp, freshly ground
romaine lettuce8 cup(s), shredded, cleaned and very thinly sliced (about 1 small head)
- Pull out the soft bread inside the rolls to make hollowed-out bread shells. Tear the bread lining into small pieces. Roll up the beef slices cigarette-style and slice into quarter-inch strips.
- Whisk together the mayonnaise, sour cream, horseradish, salt, and pepper in a large bowl. Add the lettuce, the reserved bread pieces, and the beef; toss until well coated. Spoon about 1 cup of the mixture into each roll half and serve at once. Yields one roll per serving.