With the addition of keto in our lives, finding foods that are high in fat, moderate in protein, and low in carbs has been a challenge. We’ve had to be creative with our meals, and those days when I want a gluten-free sandwich are no longer an option. I recently stopped by a sub shop out of desperation one evening and got a lettuce wrap filled with various deli meats. It was meh, but I was starving.
My all-time favorite sub sandwich has always been an Italian sub. Something about that combo of meats and provolone with a simple oil and vinegar drizzle is just perfect. And now I can eat it any day of the week and have no guilt, plus it fits in perfectly with my current keto needs.
ITALIAN SUB ROLL-UP {GRAIN-FREE}
PREP TIME: 5 MINUTES TOTAL TIME: 5 MINUTES SERVINGS: 4 CALORIES: 234.3 KCAL
High fat, Keto Italian sub roll-up lunch with 20g of fat, 10g of protein and less than 1 net carb. The perfect Keto lunch.
INGREDIENTS
4 Slices Genoa Salami
4 Slices Mortadella
4 Slices Sopressata
4 Slices Pepperoni
4 Slices Provolone omit for dairy-free option
Paleo Lime Mayo or store-bough mayo we love Chosen Foods Avocado Oil Mayo
Shredded Lettuce
Extra toppings our favorites are banana peppers, jalapeño peppers, roasted red peppers, and black olives, if desired
Avocado Oil or Olive Oil
Apple Cider Vinegar
Italian Seasoning
Toothpicks
INSTRUCTIONS
Layer the meat slices from largest to smallest. For the brand we use (Boar's Head), the order is:
• Genoa Salami
• Mortadella
• Sopressata
• Pepperoni
Spread a thin layer of mayo on the stack, making sure to leave space at the top of the largest piece to keep it from squishing out when you roll them up.
Add a slice of provolone on top of the mayo, about halfway from the top. Add a small handful of lettuce to the lower half and top with desired toppings (optional).
Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (but as tightly as possiblroll the stack, pushing in any fillings that find their way out.
When you get to the end, secure the outer meat edges with a toothpick.
To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin. Sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy!
Store extras in the fridge, wrapped individually in plastic wrap, for up to a week. These make for delicious and easy school lunches.