Making bagged lunches for a huge group is a pain, what do you make that’s easy to assemble and will last a few hours in a backpack?
On Class Afloat every time we stopped in port the students had a port program to attend, a mandatory field trip. The majority of the time I had to provide them with a bagged lunch so that they wouldn’t have to stop their day and wrangle students into a restaurant. When I first started on Sorlandet and was making lunches the obvious answer for a bagged lunch was a sandwich. I made the bread, sliced the bread, sliced the big logs of deli meat, sliced logs of cheese, cut up tomatoes, broke apart lettuce leaves, slathered the bread with mustard and mayo, layered, assembled sandwiches and finally wrapped all of them individually in cling film. Phew. They were a lot of work and a lot of arms flying quickly in the morning to get it all done, making sandwiches the night before didn’t seem like a good idea because they’d get soggy.
I followed Class Afllot when they moved ships to Gulden Leeuw, but this time I gave bagged lunches a make over, I’d put a lot of thought into how I could make them easier on myself. I decided to do the baking and sandwich making all in one processes eliminating a lot of slicing and better yet, they could be made a day in advance. I took my favorite recipe for cinnamon rolls from The Pioneer Woman, reduced the sugar in the dough, rolled it out like normal and filled them with mustard, ham and cheese, rolled, sliced them once and baked it. I was done and a fantastic new sandwich roll was born!
Ever since then I’ve been making these rolls for any kind of to go lunch. They are a bit heavy with the amount of meat and cheese I stuff into them, but that’s a good thing, they are very satisfying to eat when you are out all day adventuring. The other usual accompaniments to my bagged lunches are fruit and a homemade granola bar.
The beauty of these rolls is that you can fill them with any combination of meat and cheese you like, or just cheese is great too. Ham and cheddar cheese is a classic favorite and I’ve done fancier ones like turkey, feta, roasted red peppers slices, dill and Kalamata olives. You can also change up the dough by adding some dried herbs or garlic to accompany the flavors in the roll. The ones I made today are turkey and Swiss cheese with yellow mustard and a little thyme, basil and granulated garlic in the dough.
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