Stripy rainbow picnic rolls recipe

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These colourful rolls, filled with layers of tasty ingredients like Red Leicester cheese and ham, are perfect for school packed lunches and picnics

  • healthy
  • healthy
Serves4
SkillEasy
Preparation Time30 mins
Total Time30 mins
Five A DayOne
Cost RangeCheap
Nutrition Per PortionRDA
Calories290 Kcal15%

These colourful filled rolls, are packed with layers of tasty ingredients like Red Leicester cheese and ham, are perfect for school packed lunches and picnics. They're really simple to make and taste delicious too. Get the kids to help fill them with their favourite ingredients. This is a really fab way to get them to eat more veg by layering up tomatoes, lettuce, cucumber and whatever else you like. They'll enjoy making their own and you'll have a really easy lunchbox filler that the kids are guaranteed to love. This is a lovely simple recipe that's great for kids and grown-ups - just pop them in the fridge for around 20 minutes before you head out and slice them in half to be able to see the rainbow!

Ingredients

  • 4 large white or brown crusty rolls (or
  • )
  • 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

WEIGHT CONVERTER

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Method

  1. 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.
  2. 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.
  3. 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 4hrs of making.
Top Tip for making Stripy rainbow picnic rolls

Top tips: 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.

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