Aaron, my oldest, sometimes needs extra calories. When he’s being especially active (marching band season, for example) he loses weight he just doesn’t have to spare. And if he’s busy and doesn’t take time to eat well the pounds just fall off him. If he didn’t have my sick sense of humor I would swear he’d been switched at birth. Anyway, I’ve been trying to get a few more calories into his lunches, but he prefers sandwiches to anything else, and is usually just not hungry enough to eat two entire sandwiches. So I thought I’d make some sandwiches with those cute little Hawaiian rolls, and maybe he could have three of those for lunch (about 1 1/2 regular sandwiches). The last time I made a muffuletta (with a big crusty loaf of bread and homemade olive spread) he loved it, so I’m trying something similar. It’s more of a technique than a recipe, I suppose. Use whatever meats and cheeses appeal to you, but the combination of genoa salami, provolone, and ham does it for me. Slice the rolls in half horizontally and spread both top and bottom with store-bought olive spread. (I found mine in the deli section.) Cut or fold meats and cheeses to fit on each little bun and layer. This is a “during assembly” picture. Replace tops of rolls , wrap in plastic wrap, and let sit in the fridge overnight. This lets the olive spread soak into the meats, cheese, and the bread. I certainly don’t need any extra calories, but a couple of these little suckers may just find their way into my lunchbag, too!