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Summer Rolls

  • 4
Summer Rolls

Perfect for the picnic basket. Try spreading the bread with different pastes, such as pesto, sundried tomato paste, mustard or mayonnaise.


  • 1 aubergine, thinly sliced
  • ¼ cup olive oil
  • 4 wholegrain ficelle-size bread rolls
  • ¼ cup pesto, paste or mayonnaise
  • 200 grams cold sliced roast beef or pastrami
  • a few lettuce, rocket or spinach leaves
  • sundried tomatoes


  1. Brush the aubergine slices with the olive oil and pan fry on both sides in a hot pan until golden and cooked. Cool.
  2. Cut the rolls in half lengthwise and scoop out the soft filling. Brush the inside of the rolls with the pesto, paste or mayonnaise of your choice.
  3. On a piece of baking paper, arrange about 3 slices of aubergine, each just overlapping the other, and top with a couple of slices of beef, rocket and a few sundried tomatoes. Using the paper as a guide, roll up the aubergine and filling to make a tight roll that's the same length as the bread roll.
  4. Sit the filling on the inside of the bread roll and sandwich with the top of the bread roll. Tie with spring and wrap in greaseproof paper if taking on a picnic. Repeat with the remaining ingredients.

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