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- Bread Roll Sandwich
Bread Roll Sandwich
Ingredients
Step by step process
Preparing the ingredients
- 1
Start with the vegetables: wash the tomatoes and slice them into thin rounds, allowing roughly 2-3 slices per roll.
- 2
Rinse the iceberg lettuce leaves under cold water and gently pat them dry with a kitchen towel so the sandwich does not go soggy.
Assembling the sandwich
- 3
Cut each roll lengthwise almost all the way through so you have two halves joined on one side like a book - do not cut the roll into two completely separate pieces.
- 4
Spread a thin layer of butter on both inner sides of the roll. If you prefer a stronger flavour, add a little wholegrain mustard to the bottom half.
- 5
Place a leaf of iceberg lettuce on the bottom half so it slightly overhangs the edge, creating a base for the other layers.
- 6
Layer 2 slices of ham and 2 slices of Edam cheese on top of the lettuce, alternating them so both ingredients are present in every bite.
- 7
Arrange the tomato slices on top and season lightly with salt and pepper to taste.
- 8
Close the roll with the top half and press gently so the sandwich holds together.
Serving
- 9
Serve the sandwiches immediately, or wrap them in baking paper or cling film and take them on the go. A wrapped sandwich will stay fresh for several hours.
More tips:
Add the tomato just before eating - this keeps the roll crisp and prevents it from going soggy.
Spread the butter all the way to the edges of the roll - it protects the bread from moisture in the filling and helps the sandwich stay fresh even after wrapping.
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