Bread bowls stuffed with creamy beef salad

Total Time
20 min
20 min
0 min
This has all the good things about a roast beef sandwich presented in an entirely new way. It's a great recipe for a picnic or al fresco meal on the patio. The great thing about this recipe is that you can make the filling ahead of time to get a jumpstart on your meal if you like. Simply prepare the salad, omitting the bread pieces; cover and chill up to 3 hours, and then toss the bread pieces with the salad just before filling the bread bowls. If you like a little extra zip, up the amount of horseradish called for here. A garnish of chopped fresh flat-leaf parsley on top before serving would add a welcome pop of green.


Dinner roll

4 item(s), (1 ounce each) crusty white variety

Deli style roast beef slices

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.