|There's a reason why you store them rolled side down. |
Mine were falling apart in this picture!
I saw these at Target's Feed the Family event last month and knew I just had to try them for my own lunch. These would be easy to make gluten-free. Just use the appropriate substitutions for the bread (We like Udi's), deli slices (Thumann's and Boar's Head are good g/f choices at the deli counter), and salad dressing (Ken's has great g/f dressing options).
Here is the recipe as Target gave it to me. It uses all Target food products, but like I said, if you need to make substitutions to fit your diet, you can easily do so.
2 slices Archer Farms Honey Whole Wheat Bread
2 tbsp. Market Pantry cream cheese spread
fresh spinach leaves, stems removed
2 slices Market Pantry Healthy Oven Roasted Turkey Deli Slices
1 slice Market Pantry Colby Cheese, cut into 4 strips
Market Pantry Low Fat Ranch Dressing
1. Cut crusts off bread and discard. (My note: or eat them! Or crumble them up and use them as bread crumbs in another recipe.)
2. Roll bread with rolling pin or press to flatten slightly.
3. Spread each piece of bread to edges with cream cheese.
4. Arrange the spinach leaves on cream cheese leaving about 3/4 inch cream cheese at one end of each bread slice uncovered. Arrange uncovered edges away from you.
5. Roll up each slice of turkey.
6. At ends closest to you, stack two cheese strips and one roll of turkey.
7. Roll up tightly, firmly pressing ends to hold closed.
8. Cut each roll into thirds.
9. Place on cut sides in sandwich box, packing snugly to ensure sandwiches stay rolled. Cover and store chilled.
10. Serve with cup of ranch dressing for dipping, if desired.
I feel like this would be something that kids could help make, too. What a great way to introduce kids "cooking" in the kitchen and give them the opportunity to help out! It's always great when you can get kids actively participating in the preparation of food. They'll be more likely to eat it if they help make it.