Does pain rustique make a good roll?

ive been asked to make a strong white roll that can accommodate a meatball - the client cuts a hole in top of roll and drops in sauce and meatball so I need a sturdy roll made with bread flour that will hold all this together - I make pain rustique loaves for them already and they love them so I was wondering if anyone had thoughts on this: simple strong sturdy white roll roughly 190g...thanks