A roll sandwich holds its fillings inside a small, portable bread roll, while a wedge is made by splitting a larger loaf or sub roll lengthwise and layering fillings between the halves. This recipe makes one generous roll and one wedge from the same classic turkey, cheese, and crunchy-vegetable filling, so you can compare how bread shape changes the bite and serving style.
Ingredients
- 2 soft sandwich rolls, about 4 inches (10 cm) each, or 1 sub roll, about 8 inches (20 cm) long
- 4 ounces (115 g) sliced cooked turkey breast
- 2 slices (about 1 ounce/28 g) provolone cheese
- 2 tablespoons (30 g) mayonnaise
- 1 teaspoon (5 g) Dijon mustard
- 1 cup (30 g) shredded romaine lettuce
- ½ medium tomato, about 3 ounces (85 g), thinly sliced
- ¼ small red onion, about 1 ounce (28 g), thinly sliced
- 2 teaspoons (10 ml) red wine vinegar
- 1 teaspoon (5 ml) olive oil
- ⅛ teaspoon (0.5 g) fine salt
- ⅛ teaspoon (0.3 g) freshly ground black pepper
Instructions
- Make the quick onion dressing. Put the sliced red onion in a small bowl with the vinegar, olive oil, salt, and pepper. Toss and leave for 5 minutes while preparing the other ingredients. The vinegar lightly softens the onion and adds a bright note without making it soggy.
- Prepare the bread. Slice each small roll horizontally, keeping one edge attached if you want a hinge. For the wedge, split the sub roll lengthwise into top and bottom halves. If the bread is very soft, pull out a little of the fluffy interior from each piece to make room for fillings; avoid removing so much that the bread loses its structure.
- Mix the spread by stirring the mayonnaise and Dijon together. Spread about 1 tablespoon (15 g) inside each roll, dividing it between the top and bottom surfaces. Spread the remaining mixture across the cut faces of the sub roll. This thin layer helps season the bread and creates a partial barrier against moisture.
- Build the roll sandwiches. Divide the turkey between the two small rolls and fold the slices loosely rather than compressing them. Add one slice of provolone to each, then divide the tomato and lettuce between them. Lift the onions from the dressing and scatter them over the vegetables; use a fork to avoid adding excess liquid.
- Build the wedge. Layer the remaining turkey, cheese, tomato, lettuce, and drained onion across the bottom half of the sub roll. Put the top half in place and press gently, just enough to hold the filling. For easier eating, cut the wedge crosswise into two pieces with a serrated knife.
- Serve right away. The small rolls are easy to hold and carry; the wedge gives you longer, more even bites and is convenient to portion. If making both styles for a comparison, serve them side by side while the bread is fresh and the vegetables are crisp.
Tips
- Choose bread that fits the filling. A soft roll is convenient but can compress; a lightly crusty roll holds its shape. A wedge needs a loaf sturdy enough to support several layers without splitting.
- Pat wet tomato slices dry with a paper towel and drain the dressed onions. Excess moisture is the main reason either sandwich becomes soggy.
- Turkey can be replaced with an equal amount of sliced roast chicken, ham, or a vegetarian deli slice. If using freshly cooked poultry, cook it to a USDA FSIS safe minimum internal temperature of 165°F (74°C), checked with a food thermometer, before chilling and slicing.
- For a less sharp onion flavor, use thinly sliced sweet onion or leave the onion out. Do not assemble well ahead: keep the bread, filling, and dressing separate until close to serving.
Serving Suggestions
Serve the roll and wedge with potato chips, a dill pickle, or a simple green salad. For a heartier lunch, add vegetable soup or a cup of fruit. Cut the wedge into two portions for sharing, and leave the small rolls whole for a packed lunch or casual meal. If serving a group, arrange the fillings separately and let everyone choose a roll or wedge format.
Variations
For an Italian-style version, swap the turkey for sliced salami and ham, use provolone, and add a few pepperoncini. A vegetarian filling of roasted red peppers, sliced cucumber, and chickpeas mashed with a little mayonnaise works in either shape; drain the vegetables well. To make a tuna version, use 1 cup (150 g) prepared tuna salad in place of the turkey and cheese, and skip the extra mayonnaise if the salad is already creamy. For a sharper sandwich, replace provolone with cheddar or Swiss, keeping the total cheese amount similar.
Storage and Reheating
These sandwiches are best eaten as soon as they are assembled. If you need to pack one, keep the bread and wet ingredients separate and assemble shortly before eating. Refrigerate turkey and other perishable components within 2 hours of preparation (within 1 hour if the temperature is above 90°F/32°C). Store leftover turkey, cheese, and vegetables in covered containers; cooked turkey keeps 3–4 days refrigerated at 40°F (4°C) or below. Discard an assembled sandwich that has been left at room temperature beyond those limits. Reheating is not recommended because lettuce and tomato wilt; if reheating leftover cooked turkey separately, heat it to 165°F (74°C).
Frequently Asked Questions
What is the difference between a roll and a wedge sandwich?
A roll sandwich uses a small individual bun or roll, usually split across the side. A wedge uses a longer loaf or sub roll split lengthwise, with the filling spread along its full length. The ingredients can be the same; the bread shape changes portability, filling capacity, and how the sandwich is portioned.
Which is better for a packed lunch?
A roll is usually easier to wrap and carry because it is compact. A wedge can also travel well if the bread is sturdy and the wet ingredients are kept drained, but it may be easier to eat after cutting it into shorter portions.
How do I keep either sandwich from getting soggy?
Dry washed lettuce, blot tomato slices, drain pickled or dressed ingredients, and spread a thin layer of mayonnaise on the bread. Keep juicy fillings away from the bread until serving, or pack the components separately and assemble later.
Can I make the sandwiches ahead?
You can prepare the components up to a day ahead and refrigerate them separately, but assemble the sandwiches shortly before serving for the best texture. Keep perishable fillings chilled, and do not leave them at room temperature for more than 2 hours.
Can I toast a roll or wedge?
Yes. Toast the cut sides briefly in a dry skillet or under a broiler until lightly golden, then let the bread cool slightly before adding lettuce and tomato. If using a broiler, watch closely because bread can brown quickly.
Can I use a different cheese or bread?
Yes. Cheddar, Swiss, or Monterey Jack can replace provolone. Choose a roll or loaf that is sturdy enough for the amount of filling; gluten-free bread also works, though some varieties are more fragile and benefit from a gentle toast.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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