When I was a kid, we often spent all day at the community pool. We’d leisurely snack on popsicles and chips, until it was time for lunch. No one wanted to dry off, get dressed, and go home for lunch. Mayonnaise didn’t travel well and wasn’t safe under the summer sun. Peanut butter sandwiches were a solution, but also suffered under the heat.
My kids love the pool too, so I looked for a better alternative to those less-than lunches of childhood. The answer? Stuffed sandwiches. They travel well and are easy to eat, even with wet pool fingers. Prepping the night before or in the morning is easy with a round loaf filled with sandwich fixings. A bake-on mustard and butter coating adds extra flavor.
The ingredients are easy; you can make this sandwich from whatever deli meats and cheeses you have on hand. Kid hands can also help in the process. Simply make or buy a round unsliced bread loaf, cut off the top, scoop out the insides, and fill. The completed round sandwich stores well in the fridge overnight. Slice it ahead and put it in zip-top bags. Or, keep it in the circular form and wrap the entire sandwich for slicing and serving poolside.
Cook’s Note
This pool sandwich can be stored in the refrigerator for up to 3 days.
Add a little extra: For an extra flavor or texture bump, add everything bagel seasoning, poppy seeds, or sesame seeds to the butter/mustard mixture.
Substitute honey mustard or a grainy mustard for the yellow mustard. Baking times can vary a little because of the different consistency. Start with 5 minutes of baking time, especially with a honey mustard because of the higher sugar content.
Summer Substitutes: Use whatever deli meats and cheeses you have on hand or try shredded rotisserie chicken.