Double cut roll

A "double cut roll" originates from Adelaide corner shops as a delightful sandwich that slices a roll into four slices, forming 'two sandwiches' from one roll.

• serves

  2

• prep

  10 minutes

• difficulty

  Easy

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Ingredients

• 2 round bread rolls (around 12-15 cm diameter)

Red half

• 200 g thinly sliced good quality ham
• 100 g thinly sliced salami
• 1 red onion, thinly sliced
• 1 ball mozzarella, sliced
• ½ cup roasted red capsicum strips

Sundried tomato spread (makes extra)

• ½ cup sundried tomatoes
• 2 garlic cloves
• 1 tbsp red wine vinegar
• ½ tsp smoked paprika
• salt and black pepper
• ¼ cup (60 ml) olive oil

Green half

• 1 avocado
• iceberg lettuce leaves
• sliced dill pickles
• sliced cucumber
• 1 green apple, thinly sliced

Pesto mayonnaise (makes extra)

• 2 tbsp pesto
• 1 cup baby spinach leaves
• ½ cup good mayonnaise

Instructions

1. For the pesto mayonnaise, blend everything together in a small blender. To make the sundried tomato spread blend everything together in a small blender.
2. Cut each bread roll in half horizontally, then cut each half in half horizontally again (for a total of three cuts).
3. In the bottom half of the roll spread on the pesto mayonnaise and layer all the green half ingredients. In the top half of the roll, spread on the sundried tomato spread then layer the red half ingredients. Stack and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Deli Delights

Watch The Full Episode Here

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Watch The Full Episode Here

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