Keto Italian Rollups

With the expansion of keto in our lives, discovering sustenances that are high in fat, moderate in protein, and low in carbs has been a test. We've must be innovative with our suppers, and those occasions when I need a without gluten sandwich are never again an alternative. I as of late ceased by a sub shop out of edginess one night and got a lettuce wrap loaded up with different store meats. It was meh, yet I was starving.

My unequaled most loved sub sandwich has dependably been an Italian sub. Something about that combo of meats and provolone with a basic oil and vinegar sprinkle is simply flawless. What's more, presently I can eat it anytime and have no blame, in addition to it fits in consummately with my current keto needs.

  • 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-boúgh mayo we love Chosen Foods Avocado Oil Mayo
  • Shredded Lettúce
  • Extra toppings oúr 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

  1. Layer the meat slices from largest to smallest. For the brand we úse (Boar's Head), the order is:• Genoa Salami• Mortadella• Sopressata• Pepperoni
  2. Spread a thin layer of mayo on the stack, making súre to leave space at the top of the largest piece to keep it from sqúishing oút when yoú roll them úp.
  3. Add a slice of provolone on top of the mayo, aboút halfway from the top. Add a small handfúl of lettúce to the lower half and top with desired toppings (optional).
  4. Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (bút as tightly as possiblroll the stack, púshing in any fillings that find their way oút.
  5. Next steps …

Fúlly recipe :

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