Vegetarian picnic rolls are crispy sourdough rolls filled with chargrilled veggies, bocconcini and fresh basil. Perfect for a picnic lunch.
When the rolls are cool, spread one teaspoon of mayonnaise inside the cavity and lid of each roll. Fill the inside of the rolls with alternating layers of chargrilled vegetables, tomato, bocconcini and basil. Put the bread lids back on the filled rolls and wrap them tightly with clingfilm. Put them in the fridge and place a plate over them that is weighted down with something heavy like a tin of tomatoes or a heavy baking dish. Chill picnic rolls in fridge for a minimum of 1 hour.
*Sourdough bread rolls - I use round 10cm diameter sourdough rolls in this recipe but you can use whichever type of round roll that you prefer.
Leftover bread from the inside of the rolls can be used in another recipe like avocado egg with panzanella.