Bring a skillet sprayed with nonstick spray to medium heat. Lay muffin halves in the skillet with the insides facing down. Carefully remove once toasty, about 1-2 minutes.
Plate the muffin halves and evenly spread with dressing. Top the bottom half with lettuce, tomato, and onion. Set aside.
Remove skillet from the stove and re-spray with nonstick spray. Return skillet to the stove and bring to medium-high heat. Cut bacon in half width wise, sprinkle with pepper, and lay it flat in the skillet. Cook until crispy, about 2 minutes on each side. Remove bacon and set aside.
Place roast beef in the skillet and, stirring occasionally, cook until warm and browned, about 1 1/2 minutes.
Roughly chop the roast beef, if you like, or simply leave the slices whole. Place roast beef over the veggies on the bottom half of the muffin. Add bacon and finish it off with the top half of the muffin.
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|Serving Size: 1 Serving (823g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6 (3%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 58.6mg||2 %|
|Potassium 934mg||25 %|
|Total Carbohydrate 52.7g||15 %|
|Dietary Fiber 6.9g||28 %|
|Sugars, other 45.8g|
|Protein 6g||9 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 224
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