Can I make these the night before?

Yes, as long as you dry all ingredients well and wrap tightly in parchment. Add tomatoes the day you eat for best texture.

What lettuce works best?

Romaine hearts and butter lettuce hold tight and stay crisp. Iceberg works if you stack several leaves for strength.

How do I keep the roll from unwrapping?

Roll in parchment first, tuck the first turn firmly, and chill a few minutes. The chill time helps it hold its shape.

You can, but a splash of red wine vinegar makes the whole sandwich pop. Try lemon juice if you want a softer acid.

What if my deli meat has sugar?

Choose the lowest sugar option you can find, and plan your day’s carbs around it. Many delis have clean options if you ask.

Keto Italian Sub Roll-Ups - Easy KETO "Sandwich" Recipe

Name: Keto Italian Sub Roll-Ups
Prep time: 15 min
Total time: 15 min
Cuisine: Italian
Ingredients: 4 leaves large lettuce leaves (e.g., romaine or butter lettuce) (Dry them well); 4 slices salami (Thinly sliced); 4 slices pepperoni (Thinly sliced); 4 slices prosciuttini (Thinly sliced); 2 slices provolone cheese (For smooth melt); 2 slices mozzarella cheese (For mild and creamy flavor); 1/4 cup thinly sliced red onion (Adds bite); 1/2 cup tomato slices (Remove excess juice if in season); 1/4 cup banana peppers (Pat dry before adding); 1/4 cup pepperoncinis (Pat dry before adding); 2 tablespoons olive oil (Extra virgin for richness); 1 tablespoon red wine vinegar (Brightens flavor); 1 teaspoon Italian herbs (Adds flavor); 1 teaspoon sea salt (To taste); 1/2 teaspoon black pepper (To taste); optional sliced olives; optional pickles; optional hot pepper spread (For extra heat); optional Calabrian chili paste (For additional spice)

Description

Delicious and easy keto sandwich recipe that satisfies cravings for a loaded deli sandwich without the carbs. Perfectly layered with cold cuts, cheese, and fresh toppings wrapped in crisp lettuce.

Ingredients

Base and Wrap

4 leaves large lettuce leaves (e.g., romaine or butter lettuce) (Dry them well)

Meats

4 slices salami (Thinly sliced)
4 slices pepperoni (Thinly sliced)
4 slices prosciuttini (Thinly sliced)

Cheese

2 slices provolone cheese (For smooth melt)
2 slices mozzarella cheese (For mild and creamy flavor)

Toppings

1/4 cup thinly sliced red onion (Adds bite)
1/2 cup tomato slices (Remove excess juice if in season)
1/4 cup banana peppers (Pat dry before adding)
1/4 cup pepperoncinis (Pat dry before adding)

Seasoning

2 tablespoons olive oil (Extra virgin for richness)
1 tablespoon red wine vinegar (Brightens flavor)
1 teaspoon Italian herbs (Adds flavor)
1 teaspoon sea salt (To taste)
1/2 teaspoon black pepper (To taste)

Extras

optional sliced olives
optional pickles
optional hot pepper spread (For extra heat)
optional Calabrian chili paste (For additional spice)

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Instructions

Preparation

Lay a big square of parchment on your counter.
Overlap dry lettuce leaves to form a rectangle about the size of a sheet of paper.
Add cheese in a single layer, leaving a small border at the top edge.
Layer meats evenly, using two to three slices of each.
Add toppings: onion, banana peppers, pepperoncinis, keeping everything centered.
Season with olive oil, red wine vinegar, Italian herbs, salt, and pepper.

Assembly

Lift the parchment and roll from the bottom up, tucking the first turn snugly under the filling.
Keep rolling tightly, then fold in the sides, and finish rolling to seal.
Twist the parchment ends like candy and chill for 5 minutes before slicing.

Notes

For meal prep, keep components separate until ready to eat. Roll up fresh each day for best texture.

Prep Time: 15 minutes
Category: Lunch, Snack
Cuisine: Italian