These Veggie Stuffed Picnic Rolls Are Perfect for Back to School Lunches
Hands up — who else struggles with packed lunches? My husband takes lunch to work every day, and he usually takes the same two or three things on rotation — it gets so boring! If you’re stuck for ideas, give these stuffed picnic rolls a whirl. They’re a more interesting version of a regular sandwich, with the fillings stuffed into hollowed-out bread rolls to form colorful layers. They’re easy to make, and you can change them up each day with different fillings to keep things interesting. Perfect for lunch boxes and picnics!
Ingredients:
Makes three*
— 3 crusty bread rolls
— sliced mature cheddar cheese
— sun-dried tomatoes
— black olives
— baby spinach
— sliced cucumber
*The exact quantities will depend on exactly how big your bread rolls are.
Instructions:
1. Cut the tops off the bread rolls and hollow them out by gently pulling away the bread from the crust.
2. Add a layer of cheese to the bottom of each roll, pressing it right into the corners.
3. Add the sun-dried tomatoes and black olives — you can roughly chop them if you need to. Again, press each ingredient right down into the roll.
4. Add the baby spinach and a few thin slices of cucumber. If you can, tuck the vegetables under the lip of the bread roll to help keep everything in place.
5. Finish with a second layer of cheese, replace the bread lids and press the roll together firmly.
Cut the tops off the bread rolls, and hollow them out by gently pulling away the bread from the crust. You won’t need this bread, but don’t throw it away — it can be dipped in soup, used to make breadcrumbs, baked on top of a casserole or any number of other things.
Add a layer of cheese to the bottom of each roll, pressing it right into the corners. This helps to act as a barrier between the bread and any slightly wet ingredients and prevents soggy bread!
Add the sun-dried tomatoes and black olives; you can roughly chop them if you need to. Again, press each ingredient right down into the roll.
Add the baby spinach and a few thin slices of cucumber. If you can, tuck the vegetables under the lip of the bread roll to help keep everything in place.
Finish with a second layer of cheese, replace the bread lids and press the roll together firmly. You may need to remove a little bread from the inside of the lid as well.
And there are your stuffed picnic rolls! These can be prepared the night before if needed, and stored in the fridge ready to be popped in a lunchbox the next morning. They’re a brilliant version of a sandwich, with that lovely crustiness on all sides (which also helps to keep the filling in place, making for a mess-free lunch!).
If you don’t like the look of the fillings I chose, feel free to mix things up with your own choices. A smear of pesto or hummus would work really well! You could even try adding some cooked veggies like sautéed mushrooms, for example, as long as you make sure everything is completely cooked (and completely cooled) before assembly.
What would you stuff in your picnic rolls? Share your ideas with us on Twitter @BritandCo!
