Roll Recipe

Prepare bread

Choose one roll and slice it horizontally through the center. If you prefer a warm roll, brush the cut sides lightly with 1 tsp olive oil and toast cut-side down in a skillet over medium heat for 1–2 minutes until lightly golden.

Prep vegetables and proteins

Wash and dry lettuce and any fresh vegetables. Slice tomato, cucumber, red onion, and avocado if using. If using roasted or grilled proteins, slice thinly so they stack neatly. Flake drained tuna into a bowl if selected.

Spread your choice of condiment on the inside of both roll halves: butter, mayonnaise, pesto, hummus or a combination (about 1 tbs total per roll). If using avocado, mash with 1/2 tsp lemon juice, a pinch of salt and spread 1–2 tbs on the bread.

If you used tuna, mix the flaked tuna with 1 tbs mayonnaise or 1 tsp olive oil, a pinch of salt and pepper to taste before spreading or layering.

Place the protein layer first on the bottom half of the roll (e.g., 3 slices of turkey/ham/roast beef, or 60 g sliced chicken/tuna/roasted vegetables, or a fried egg).

Add cheese slice on top of the protein, if using. For a melted cheese finish, place the assembled bottom half under a broiler for 30–60 seconds until warm and cheese begins to melt (optional).

Layer vegetables: add lettuce (about 1 cup), tomato slices, cucumber, red onion rings, pickles and any spicy peppers or sprouts as desired. Season tomato and avocado lightly with the 1/4 tsp salt and 1/8 tsp black pepper (divide between halves).

Drizzle a small amount of olive oil or balsamic glaze (about 1 tsp) over the vegetables if desired.

Close the roll with the top half, press gently to compact the fillings, then cut in half on the diagonal if serving to share. Serve immediately while warm or wrap for later transport.