Bread bowls stuffed with creamy beef salad
9
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
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.
Ingredients
Dinner roll
4 item(s)
Deli style roast beef slices
½ pound(s)
Reduced calorie mayonnaise
2 Tbsp
Fat free sour cream
2 Tbsp
Store-bought horseradish
2 tsp
Table salt
¼ tsp
Black pepper
⅛ tsp
Romaine lettuce
8 cup(s), shredded
Instructions
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.
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