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½ cup
ripe avocado sliced
1
roast beef cooked, thinly sliced
1 pound
prepared horseradish
2 teaspoons
tomatoes sliced
2
alfalfa sprouts
6 ounces
French rolls or Italian rolls, cut in half lengthwise
4
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In small bowl, whisk together salad dressing and horseradish. Spread cut sides of each roll with some of the dressing mixture.
Layer equal amounts of sprouts, roast beef, tomatoes and avocado on top. Top with dressing. Serve open faced with remaining dressing, if desired.
