In recent years, savory swiss rolls and appetizer-style items have slowly made their way onto the Balkan table. I’m someone who loves mezze, and can pretty much make a meal out of appetizers or a good mezze platter. For that reason, I usually get full just from the appetizers alone whenever I attend a Balkan-style meal. I can completely skip the main dish because the savory appetizers are my jam. The first time I saw this slani rolat, I was mesmerized. Ajvar, cheese, and crunchy pickles, all rolled up in a yummy savory sponge with meat and cheese. It was so pretty to look at and just as delicious. There are many varieties of this roll as I later came to find out but this one is still my favorite.

My Tetka Ruža is the queen of slano predjelo. She makes the most interesting, delicious, and beautiful savory appetizers that I’ve ever seen. In fact, when she serves mezze, she complements it with a platter of slano predjelo and it’s my most favorite part of her meals. I aspire to create spreads like hers one day.

The star of this recipe is Ajvar, roasted red pepper spread that’s found in almost every Balkan home and that’s enjoyed all year long along with various meats, cheeses, and even as a sandwich spread. Savory, slightly sweet, and sometimes spicy, you’ll definitely want to have a jar on hand after you’ve had a taste. Thankfully, it’s now readily available in European sections of the supermarket and also online.

This recipe is pretty straightforward; there aren’t any complicated steps and it’s essentially fool-proof. One important thing to remember is what direction to roll it in. You don’t want to roll it on the short side because you’ll end up with a short and stumpy roll. Instead, roll it on the long-side and you’ll end up with a longer roll that will yield plenty of slices.

What you add to your filling is up to you. I’ve come to love this combination of ingredients the best because it’s what we like to eat. Feel free to substitute or add additional ingredients as you like. Try it with chicken breast, turkey, or any other type of cold cut, just make sure it’s sliced very thin. I hope you consider making this for your next get-together or special occasion. Or you know, a lazy weekend 😉

Looking for more appetizer ideas? Check out the Appetizer section!

Slani Rolat sa Ajvarom/Savory Ajvar Roll

Recipe by The Balkan HostessCourse: AppetizersCuisine: Balkan, Serbian

Servings

servings

Prep time

minutes

Cooking time

minutes

Chill time

hour

Savory swiss roll that’s a perfect addition to any mezze platter

Ingredients

6 eggs (whites and yolks seperated)
1/4 cup (60 ml) milk
1 tablespoon baking powder (1 kesica)
1/2 cup (4 kašike) Ajvar
1 tablespoon (15 ml) oil
3/4 cup (6 kašike) flour
1/4 teaspoon (2 g) salt
Filling
1/2 cup (140 g) thick yogurt (I use Greek yogurt)
2 tablespoons (30 g) mayonnaise
2 tablespoons (20 g) crumbled feta cheese
1 tablespoon (10 g) sesame seeds
4-5 small dill pickles, diced
Salt, to taste
3-4 slices deli cheese (any kind – I prefer Provolone or Pepper Jack)
3-4 slices deli meat (any kind – I prefer turkey or ham)

Directions

Preheat oven to 350 F (175 C). Line a baking sheet with parchment paper, making sure the parchment paper covers the sides as well. I use an 11×17 baking sheet. Set aside.
Using a hand or stand mixer, beat the egg whites to a stiff peak. Then, with the mixer on low speed, add in one egg yolk at a time until all are mixed in.
Mix the flour and baking powder together. With the mixer still on low, add in flour and baking powder a little at a time until mixed in. Then pour in the milk and oil. Mix for a few seconds until everything is incorporated and then turn off the mixer.
Using a spatula, fold the Ajvar into the batter and lastly add in the salt. Mix the batter lightly until it is all one consistent color.
Pour the batter into the lined baking sheet and spread into an even layer.
Bake the sponge cake for 25-30 minutes until the top is golden brown and a toothpick comes out clean. Don’t overbake the sponge, it should be a light brown color.
When baked, remove the sponge cake from the oven and carefully place it on a lightly damp kitchen towel (complete with parchment paper) on a flat surface.
Allow the sponge cake to cool for 2-3 minutes until just cool enough to handle. Then, slowly begin to roll the sponge cake into a log with the parchment paper still attached. Start rolling on the long end and away from you. Cover the log with the damp kitchen towel and allow to cool to room temperature.
Filling
Combine all of the filling ingredients except for the deli meat and cheese slices. Set aside.
Assembly
Once the sponge cake has cooled, unroll it carefully and remove the parchment paper and kitchen towel.
Spread the filling mixture on the sponge cake in an even layer. Then place the deli meat and cheese slices on top of the filling. Once again, roll the sponge cake into a log, being careful not to squeeze it too much while rolling.
Place a piece of aluminum foil on your work surface and carefully transfer the log onto it. Roll the log up in the aluminum foil and chill in the refrigerator for at least 1 hour before serving.

Notes

This is a great make-ahead dish. I always make it the night before I need it.
This stays fresh in the refrigerator for up to 3 days. Store any sliced pieces in an airtight container and slice the log as you need it. It stays fresher in a larger piece.

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