When my kids were young, packing their lunches was challenging. I would try to send a variety of things from all of the food groups in several different little containers—only to find half of them at the end of the day left sitting in the same lunch box I had packed hours earlier. I eventually realized that just as I had limited time to eat lunch at my desk, my kids had the same limited time to eat their lunch at school. I decided to rethink the way I was assembling lunches to help my kids eat all of the things I was packing them. Putting all the different food groups in one organized container with divided compartments made everything accessible to them, and it also made lunch look more inviting and easier to eat. These little sandwich rolls were always top of my kids’ favorites list. They are easy to pack and fun to eat. I could make them using whatever I had on hand, from ham and cheese to turkey or peanut butter and jelly. And I could make several of them ahead of time and keep them in an airtight container in the fridge for up to three days.
Yields 1 serving
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2 slices of sandwich bread
2 teaspoons mayonnaise and/or mustard (optional)
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3 thin slices deli ham or turkey
2 thin slices of cheese
- Trim the crust off of the slices of bread and place them side by side, slightly overlapping the edges of the bread.
- Use a rolling pin to press the edges together and flatten out the bread. This will make it easier to roll the sandwich.
- If desired, spread the flattened bread with the mayonnaise and/or mustard.
- Leaving a little border on the top edge of the bread, place the slices of ham or turkey. Then lay the cheese on top of the meat, leaving a bit of a border at the bottom edge of the bread.
- Carefully roll the sandwich up into a log shape and gently press to seal the seam of the roll up sandwich. Use a knife to slice the sandwich into 4 pinwheel-shaped slices.
- Store the sandwich rolls in an airtight container for up to 3 days.
This article was originally published in the October 2023 issue of 225 magazine.