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Vegetable-stuffed picnic rolls
Makes: 6
Total time: 
Recipe photograph by Tara Fisher
Vegetable-stuffed picnic rolls
Makes: 6
Total time:
See more recipes
Nutritional information (per serving)
Calories
461Kcal
Fat
26gr
Saturates
7gr
Carbs
38gr
Sugars
4gr
Fibre
3gr
Protein
17gr
Salt
1.7gr
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Emma Franklin
Former Assistant Food Editor Emma is a chilli fanatic who grows exotic spices, fruit and vegetables in her urban garden. She loves food from all over the world but her mum's Spaghetti Bolognese is still her desert island dish.
See more of Emma Franklin’s recipes
Ingredients
- 6 crusty rolls or ciabatta rolls
- 150g fresh pesto
- 100g Gruyère, thinly sliced
- 200g sweet smoky shredded beetroot (or 200g cooked beetroot, drained and coarsely grated)
- 1 x 150g pack mozzarella, drained
- 1 x 280g jar chargrilled peppers antipasto, drained
Step by step
Get ahead
Assemble these up to 1 day in advance; wrap and chill.
- Carefully slice away a lid from each roll; set aside. Use your fingers to scoop out the bread from the centre of the rolls (turn these into breadcrumbs and freeze for future use), leaving a thin layer of bread inside the crust.
- Spread the pesto all over the inside of the roll bases and lids. Layer up the Gruyère, beetroot, mozzarella and peppers (in that order) in the cavity of the rolls, then replace the lids. Wrap tightly in clingfilm, foil or baking paper and keep in a cool place until you're ready to eat.