Stripy picnic rolls
These colourful rolls, filled with layers of tasty ingredients, are perfect for school packed lunches and picnics
-
Cooking time: 30 mins
-
Serves: 4
Ingredients
For a more adult flavour, try mozzarella, salami and roasted peppers. Or, for a veggie version, layer sliced hard-boiled eggs with shredded Little Gem lettuce, mustard and cress and mayonnaise. Add sliced radishes, grated carrot or chopped spring onions for extra crunch. Use the bread from the centre of the rolls to make breadcrumbs. Pop into the freezer for use in other recipes.
- 4 large white or brown crusty rolls
- 25g (1oz) butter, melted
- 75g (3oz) Red Leicester cheese, thinly sliced
- 100g (4oz) wafer-thin ham
- 2 firm tomatoes, sliced
- 100g (4oz) cucumber, thinly sliced
Method
- With a bread knife, slice off the top of each roll to make a lid. Using clean hands, pull out most of the soft bread from the inside of each roll.
- Lightly brush melted butter inside each roll and across the cut edge of the lids. Layer the cheese, ham, tomatoes and cucumber into the rolls, pressing down gently as you go.
- Place the lids on top of the rolls, then wrap tightly in foil. Chill in the fridge for at least 20 mins. Unwrap and halve the rolls, then rewrap, and eat within 4 hrs of making.
Nutritional information per portion
- Calories 290(kcal)
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
Your rating
Average rating:
Loved this recipe? Try these too!
Your comments
If you want to comment on this article, leave a tip or a story, please fill in the box below.
Be the first to leave a comment!
