Lunchbox Ham and Cheese Rolls
Thin deli ham wrapped around sticks of orange cheddar makes short, no-cook rolls with cheese visible at the ends. Cut each roll in half and pack the pieces seam-side down in a divided lunchbox. Snug wrapping helps them hold together, while a sharp knife keeps the cheese from slipping out.
Use ready-to-eat ham and keep the rolls cold until they are eaten. These are chilled ham-and-cheese rolls, not baked pastry pinwheels.
Ingredients for Lunchbox Ham and Cheese Rolls
- 8 large slices thin-sliced, ready-to-eat deli ham, about 8 oz (225g)
- 4 oz block medium or sharp orange cheddar cheese (115g)
Yield: About 16 pieces, or 4 snack-size servings of 4 pieces each. Time: 15 minutes; no cooking.
How to Make Ham and Cheese Rolls
- Cut the cheddar: Cut the block into 8 sturdy sticks, roughly 3 inches long. Check one against a ham slice and trim it if needed so the cheese will show at the open ends without extending far past them.
- Roll the ham: Lay a ham slice on a clean cutting board, folding it into a neater rectangle if necessary. Place a cheese stick near one edge, running along that edge, and wrap the ham snugly around it. Set the roll seam-side down and repeat with the remaining ham and cheese.
- Cut into pieces: With a sharp knife and gentle pressure, cut each roll crosswise in half. Arrange the roughly 16 pieces seam-side down; they should be about 1 to 1½ inches long, with cheddar visible at the ends.
- Pack cold: Place the pieces in a clean divided lunchbox, away from moist sides. Refrigerate until departure, then carry the lunchbox in an insulated bag with a cold pack.
How to Keep the Rolls Together
Thin, pliable ham is easier to wrap than thick slices. If a roll unwinds, wrap it more snugly and keep the seam underneath while cutting and packing. If the cheese slips out, shorten the stick and use gentle strokes with a sharp knife rather than pressing down hard. A brief chill can firm up rolls that are difficult to slice.
Packing and Storing the Rolls
Cover and refrigerate the assembled rolls promptly at 40°F (5°C) or below. For the best texture, make them the day they will be eaten or the night before, and follow the opened ham package’s storage guidance. Pack them straight from the refrigerator with a cold pack; they are meant to be eaten cold, not reheated. Freezing is not recommended because thawing can change the texture of the ham and cheese.
Crackers and washed, drained berries can go in separate lunchbox compartments. If adding corn, use a small covered cup so it does not make the rolls wet.
Nutrition
Approximate nutrition per serving of 4 pieces, excluding optional sides: 180 calories, 17g protein, 12g fat, and 1g carbohydrates. Per 100g: approximately 210 calories, 20g protein, 14g fat, and 1g carbohydrates. Values vary by ham and cheddar brand.
Equipment
- Cutting board
- Sharp knife
- Divided lunchbox
Ingredients
- 8 large slices thin-sliced, ready-to-eat deli ham, about 8 oz (225 g)
- 4 oz (115 g) block medium or sharp orange cheddar cheese
Instructions
- Cut the cheddar into 8 sturdy sticks, roughly 3 inches long. Trim them as needed so they show at the ham’s open ends without extending far past them.
- Lay a ham slice on a clean cutting board, folding it into a neat rectangle if needed. Place a cheese stick near one edge and wrap the ham snugly around it.
- Set each roll seam-side down and repeat with the remaining ham and cheese.
- Use a sharp knife and gentle pressure to cut each roll crosswise in half.
- Arrange the pieces seam-side down in a clean divided lunchbox, away from moist sides. Refrigerate until departure and carry in an insulated bag with a cold pack.
Tips
- Use thin, pliable ham for easier wrapping.
- Keep the seam underneath while cutting and packing so the rolls stay together.
- Use gentle knife strokes instead of pressing down hard to help keep the cheese in place.
- Shorten the cheese sticks if they slip out of the ham.
- Briefly chill the rolls if they are difficult to slice.