Grilled stuffed rolls

Ingredients

• 4small bread rolls
• 200 gsalami
• 200 gcheddar cheese (or another cheese)
• 100 gsoft cheese

Instructions

1. 1

   Slice the cheddar

   Cut the cheddar into thin slices.

2. 2

   Split the rolls

   Cut each roll in half.

3. 3

   Spread the cheese

   Spread a layer of soft cheese over the base of each roll.

4. 4

   Add the filling

   Layer the salami over the soft cheese, then finish with the cheddar slices.

5. 5

   Close the rolls

   Put the top half of each roll in place and press down lightly.

6. 6

   Oil the grill

   Brush the grill plate with a very small amount of oil so the rolls do not stick.

7. 7

   Heat the grill

   Heat the grill plate thoroughly for 5 minutes before cooking the rolls.

8. 8

   Grill both sides

   Place the filled rolls on the grill and cook both sides, turning them with a spatula.

9. 9

   Allow five minutes

   The rolls will take about 5 minutes to grill.

10. 10

    Serve hot

    Serve the grilled stuffed rolls while piping hot.

What are grilled stuffed rolls?

These are small bread rolls filled with salami and cheese, then toasted on a hot grill until the filling is warm. They take inspiration from Italy’s everyday panini, a broad family of filled breads that are often pressed or grilled.

This version uses both soft cheese and sliced cheddar: one adds a creamy layer, while the other melts over the salami. The method is simple, making the rolls handy for a quick dinner or a party spread.

Nutrition and macros by portion

The nutrition label shows one serving as written: 590 calories, 30g protein, 25g carbs, 45g fat.

The bread supplies most of the carbohydrates, while the salami and both cheeses contribute much of the fat and protein. Serve a roll with salad or vegetables to add freshness and balance the plate.

Choosing the bread and filling

Bread: Small rolls are easiest to fill and turn on the grill. Choose rolls that are sturdy enough to hold the layers without splitting.

Cheese: Slice the cheddar thinly so it warms quickly. Another cheese can be used in its place, as the recipe allows.

Salami: Arrange it in an even layer so each bite gets some of the savoury filling without making the rolls difficult to close.

Layer for a creamy centre

Soft cheese: Spread it over the cut base before adding the salami. It helps the filling feel creamy and gives the layers a good base.

Cheddar: Add the thin slices last, just beneath the top of the roll. This puts the cheese close to the heat as the bread grills.

Get the grill ready

Heat the grill plate thoroughly for 5 minutes before cooking. A hot surface starts to toast the bread promptly, rather than leaving it sitting on the plate.

Use only a very small amount of oil on the plate, as directed, to help prevent sticking. Keep a spatula handy for turning the rolls.

Look for toasted bread and warm filling

Grill the rolls on both sides, turning them with a spatula; the stated cooking time is about 5 minutes. They are ready when the bread is toasted and the cheese has warmed and begun to melt.

The exact browning can vary with the grill and the size of the rolls, so keep an eye on them as they cook.

Serve them straight away

These rolls are best served hot, while the bread is crisp and the cheese is still soft. For a fuller meal, pair them with a green salad or sliced tomatoes.

For a buffet, cut the cooked rolls in half just before serving so they are easier to pick up.

Recipe notes & tips

• Cut the cheddar thinly so it warms quickly inside the roll.
• Spread the soft cheese right to the edges of each base for an even layer.
• Avoid packing in extra filling, which can make the rolls harder to close and turn.
• Heat the grill plate for the full 5 minutes before adding the rolls.
• Use a spatula to turn the rolls gently without squeezing out the filling.

Variations

• Try another cheese: Swap the cheddar for a cheese that melts well.
• Add tomato: Place a few thin tomato slices beneath the cheese.
• Use cooked ham: Replace the salami with slices of cooked ham.
• Add fresh herbs: Scatter a little chopped basil over the soft cheese.
• Make smaller portions: Use smaller rolls and reduce the filling in each one.

Common mistakes to avoid

• Thick cheddar slices: They may not warm through in time; slice the cheese thinly.
• Too much filling: The rolls can be difficult to turn; keep the layers even.
• A cool grill plate: The bread may warm without toasting well; preheat it for 5 minutes.
• Too much oil: The rolls can become greasy; use only a very small amount on the plate.
• Turning too roughly: The filling may slip out; lift and turn each roll gently with a spatula.

How to store

These rolls are best eaten hot straight after grilling. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat on a grill plate until hot; the bread may be less crisp after storage.

Frequently asked questions