Description
I am always on the lookout for lower carb lunches that can be carried on the go, as i find to-go lunches (lunches that i can take to work) to be one of the greatest creative challanges of lower-carb eating. I discovered this recipe, and usually take it for lunch at least once per week. It is simple, yet delicious, and i find that it satisfies my sandwich cravings (especially with the diced dill pickle). It keeps well in the fridge for a day or two. Thought that i would share! 🙂
Ingredients
- Roast Beef
- Scallions
- Roma Tomatoes
- Dill Pickle
- Monterey Jack Pepper Cheese
- Mayonnaise
- Horseradish Sauce
- Salt And Pepper
- Pepperoncini Peppers
Instructions
- Mix all ingrediants together, except mayo, horseradish sauce, salt and pepper, and pepperoncini peppers
- Toss well
- Salt and pepper to taste
- Add mayo and horseradish sauce, and toss well
- Finish off by adding pepperoncini peppers
- Chill