Sammie Roll-Ups 3 Ways - Lunch Version

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Sammie Roll-Ups 3 Ways - Lunch Version

Olivia
The Cook
4 Servings
14 Ingredients
2 Comments

Tired of eating the same sandwiches everyday? Try our whimsical, kid-friendly Sammie Rollups with three filling options! Perfect for picnics, school lunches, or just getting picky little ones to try something new and fun.

4 Servings
14 Ingredients
2 Comments

Ingredients

  • 16 individual slice Sandwich Bread, White
  • 3 fluid ounces Pesto
  • 2 ounces slice Turkey, Deli
  • 8 individual American Cheese, Slices
  • 1 cup Spinach, Baby
  • 4 ounces Greek Yogurt, Plain
  • 2 teaspoons Ranch Dressing Mix
  • 1 cup slice Bell Pepper, Red
  • 1 cup slice Carrot, Baby
  • ¾ cups dice Broccoli
  • ½ cups Coconut, Shredded, Unsweetened
  • ¼ cups Chocolate Chips, Mini
  • 2 medium Banana
  • 2 ounces Almond Butter

Containers

Supplies

  • Baking Sheets
  • Wax Papers
  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Remove crusts from bread.
  2. With a rolling pin roll each slice of bread very thin.
  3. Cut each slice in half horizontally (width).
  4. Separate half the bread slices and spread 1 tsp pesto on each.
  5. Slice turkey and cheese into 2" wide strips
  6. Stack one strip of cheese onto one strip of turkey and top with a couple of leaves of baby spinach.
  7. Roll into a tight pinwheel.
  8. Wrap bread with pesto around pinwheel and press to seal.
  9. Mix greek yogurt and ranch dressing mix until well combined.
  10. Spread about 1 tsp mix on each of the remaining slices of bread.
  11. Place 2-3 pepper slices, 2-3 carrot slices and about 1 tsp broccoli in the middle of each slice of bread.
  12. Roll tightly and press to seal.
  13. Mix together coconut flakes and mini chocolate chips.
  14. Spread out on a plate or cookie sheet.
  15. Using butter or icing knife spread almond butter on each banana.
  16. Roll banana in coconut mixture.
  17. Cut each banana in to 4 equal parts.
  18. Place all rolls on to cookie sheets lined with wax paper and flash freeze 1-2 hours.
  19. Place 3 each of the meat and veggie rolls and 4 of the banana rolls in to indicated number of quart freezer bags, label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Enjoy at home or in your lunch box.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Remove crusts from bread.
  2. With a rolling pin roll each slice of bread very thin.
  3. Cut each slice in half horizontally (width).
  4. Separate half the bread slices and spread 1 tsp pesto on each.
  5. Slice turkey and cheese into 2" wide strips
  6. Stack one strip of cheese onto one strip of turkey and top with a couple of leaves of baby spinach.
  7. Roll into a tight pinwheel.
  8. Wrap bread with pesto around pinwheel and press to seal.
  9. Mix greek yogurt and ranch dressing mix until well combined.
  10. Spread about 1 tsp mix on each of the remaining slices of bread.
  11. Place 2-3 pepper slices, 2-3 carrot slices and about 1 tsp broccoli in the middle of each slice of bread.
  12. Roll tightly and press to seal.
  13. Mix together coconut flakes and mini chocolate chips.
  14. Spread out on a plate or cookie sheet.
  15. Using butter or icing knife spread almond butter on each banana.
  16. Roll banana in coconut mixture.
  17. Cut each banana in to 4 equal parts.
  18. Serve 3 Turkey Pesto Rolls, 3 Veggie Rolls and 4 Banana Rolls to each child.

2 Comments

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