Bread Bowls Stuffed with Creamy Beef Salad

Total Time
20 min
20 min
0 min
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

reduced calorie mayonnaise

2 Tbsp

fat free sour cream

2 Tbsp

store-bought horseradish

2 tsp, packed in vinegar variety

table salt

¼ tsp

black pepper

tsp, freshly ground

romaine lettuce

8 cup(s), shredded, cleaned and very thinly sliced (about 1 small head)


  1. 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.
  2. 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.


Toss the bread pieces with the salad just before filling the bread bowls.

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