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Recipe Jamie Oliver

Jamie Oliver’s Squash it Sandwich

Food Revolution Day is a global campaign to increase food literacy education in schools, and takes place tomorrow, May 15. We will be celebrating by making a special sandwich created by Jamie Oliver with the students in three of our schools.

We hope you will join us in supporting food literacy for all by signing Jamie Oliver’s petition, and by making this delicious sandwich with the kid in your life. 

Squash it Sandwich

This is colorful, seriously tasty and fun to make. Swap the roll for another type of bread, if you like, or leave it out altogether and eat it as a salad.

Jamie’s Top Tip: “When beets are in season, I like to add it here for extra color and flavor. Feel free to swap in your own favourite seasonal veggies – just make sure it has a bit of crunch!”

Yield: serves 4


4 seeded whole wheat rolls 1 tablespoon balsamic vinegar
4 radishes 1 tablespoon extra virgin olive oil
2-inch piece of cucumber 4 sprigs of fresh soft herbs, such as dill, Italian parsley or basil or 2 sprigs of fresh mint
1/2 a small carrot 1/2 a punnet or 1 handful of alfalfa or sprouting herbs
2 cauliflower florets 1 handful of fresh shelled peas
1/2 a small red bell pepper 1 tablespoon quality cottage cheese or cream cheese
1/2 a small apple (core removed) 2 tablespoons quality hummus


  1. On a cutting board, carefully halve the rolls across the middle using a bread knife, to give you a top and a base for each. Put to one side. 
  2. Using an eating knife, cut each radish in half lengthways, then slice each radish half into 3 pieces and place into a large bowl. 
  3. Cut the cucumber in half lenthways, scoop out the watery seeds with a teaspoon and discard. 
  4. Slice each cucumber half into 4 pieces, then add to the bowl.
  5. Trim the carrot, then cut into 8 even-sized pieces and add to the bowl.
  6. Click apart the cauliflower florets and place into the bowl with the stalks.
  7. Pull out the bell pepper’s stalk, tearing out the core, then discard. 
  8. Scoop out the seeds and white pith with a teaspoon, then discard.
  9. Cut the pepper into 4 slices, then cut each slice into 4 pieces. Add the pieces to the bowl.
  10. Place the apple half, flat-side down, on the board.
  11. Cut the apple into 6 even-sized pieces, then add to the bowl.
  12. Place a clean tea towel onto the cutting board and place the vegetables and chopped apple in a pile in the middle.
  13. Fold over each corner of the tea towel so your ingredients are wrapped up like a parcel – make sure there are no gaps to stop the vegetables from escaping.
  14. Carefully crush and squash the vegetables with a rolling pin until broken down into little pieces.
  15. Open up the parcel – if your pieces are still too big, wrap it back up and crush and squash again.
  16. Measure the balsamic vinegar and extra virgin olive oil into the empty bowl to make your dressing.
  17. Pick the herb leaves, discarding the stalks.
  18. Tear the leaves into small pieces, adding them to the bowl as you go.
  19. Using scissors, snip the cress or sprouting herbs into the bowl.
  20. Add the peas and sunflower seeds to the bowl.
  21. Add the squashed vegetables to the bowl, then using the tips of your fingers, carefully toss them in the dressing so they’re nicely coated.
  22. Spread the base of each roll with the cottage or cream cheese.
  23. Spread the soft side of each top with the hummus.
  24. Equally divide the vegetable mixture between the base of each roll.
  25. Place the lids on top, hummus-side down, press lightly, then tuck in! 


Hello! We hope you made and enjoyed this recipe provided by Jamie Oliver! Please note that all photos and content are copyright protected. Please do not use our photos without prior written permission. If you wish to republish this recipe, please rewrite the recipe in your own unique words and link back to Jamie Oliver’s Squash it Sandwich on Food Literacy Center’s website. Thank you!

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