1/2 of 8 oz. container soft-style cream cheese (1/2 c.)
1 tbsp. dairy sour cream, mayonnaise or salad dressing
1 tbsp. salsa (optional)
1 c. coarsely chopped radishes
1/4 c. chopped green onions
1 (16 oz.) loaf unsliced French bread or 4 French-style rolls
1/2 lb. thinly sliced cooked beef
1 c. alfalfa sprouts
1 lg. tomato, sliced

Combine cream cheese, sour cream and salsa until smooth. Stir in radishes and green onions. Halve bread or rolls lengthwise. Scoop out bottom half, leaving a 1/2 inch shell. Spread radish mixture over bottom half of loaf. Add beef and alfalfa sprouts. Replace bread top.

Cut large loaf crosswise into 4 sandwiches. Wrap each sandwich in plastic wrap. Wrap tomato separately. Chill sandwiches and tomato overnight. Pack in a lunch bag with an ice pack. Serve within 5 hours. At lunch time, add tomato to sandwich. Makes 4 servings.