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Thursday, June 04 2015

1    4 ounce package  (2 shells) 8-inch Italian bread shells (Boboli)
1 1/2   teaspoons   light mayonnaise or salad dressing
1 1/2   teaspoons   Dijon-style mustard
1/2 - 1    teaspoon   prepared horseradish
6    ounces   thinly sliced cooked roast beef
1/4   cup   bottled roasted red sweet peppers, cut into 1/4-inch-wide strips
2    ounces   thinly sliced Monterey Jack cheese
2    cups   watercress, tough stems removed
Preheat oven to 350 degrees F. Wrap bread shells tightly in foil. Bake for 10 minutes or until warmed through.
In a small bowl, combine mayonnaise, mustard, and horseradish. Spread one side of each bread shell with mayonnaise mixture. Top each with roast beef, sweet pepper strips, cheese, and watercress. Fold bread in half over filling or roll wrap-style. Slice each sandwich in half crosswise to serve.
Make Ahead Tip
Make-Ahead Tip:
Wrap sandwiches tightly in plastic wrap and refrigerate for up to 24 hours.


Per Serving: cal. (kcal) 210, Fat, total (g) 8, chol. (mg) 38, sat. fat (g) 3, carb. (g) 14, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0, fiber (g) 1, pro. (g) 20, vit. A (IU) 874.62, vit. C (mg) 32.48, Thiamin (mg) 0.13, Riboflavin (mg) 0.22, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.2, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.79, sodium (mg) 312, Potassium (mg) 191, calcium (mg) 161.55, iron (mg) 1.98, Starch () 1, Lean Meat () 2.5, Fat () 1, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:35 am   |  Permalink   |  0 Comments  |  Email

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