Preheat oven to 425°F. Cut a thin slice (cap) from top of roll and reserve. Pull out center to form a bread shell. Cut pulled-out centers into cubes. Place bread shell and cubes on baking sheet. Bake about 4 minutes or until golden; cool. To prepare salad, in medium bowl, combine next 6 ingredients. Add roast beef, sliced radishes, mushrooms, parsley, and toasted bread cubes; toss until coated. Line toasted bread shell with 2 lettuce leaves; fill with roast-beef mixture. Top with reserved cap and garnish with a whole radish. Pack and refrigerate. Makes 1 serving. This serving provides: 3 Pro Ex, 2 Brd Ex, 1-1/4 Veg Ex, 1 Fat Ex. Per serving: 398 cal, 32 g pro, 13 g fat, 35 g car, 605 mg sod. BEEF 20