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Italian Sub Roll-Ups

Quick and flavorful Italian Sub Roll-Ups that are grain-free and perfect for lunches, snacks, or picnics. These roll-ups combine savory deli meats with fresh toppings for a portable treat.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Lunch, Snack
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 slices Genoa Salami Choose thinly sliced for better rolling.
  • 4 slices Mortadella Choose thinly sliced.
  • 4 slices Sopressata Choose thinly sliced.
  • 4 slices Pepperoni Choose thinly sliced.
  • 4 slices Provolone Omit for a dairy-free option.
Spreads and Toppings
  • 2 tablespoons Paleo Lime Mayo or store-bought mayo Recommended: Chosen Foods Avocado Oil Mayo.
  • 1 cup Shredded Lettuce Use fresh, dry lettuce.
  • to taste Extra toppings (banana peppers, jalapeño peppers, roasted red peppers, black olives) Add as desired.
  • 2 tablespoons Avocado Oil or Olive Oil For the oil and vinegar dip.
  • 1 tablespoon Apple Cider Vinegar For the dip.
  • 1 teaspoon Italian Seasoning For flavoring the dip.
  • as needed Toothpicks For securing the rolls.

Method
 

Preparation
  1. Layer the meat slices from largest to smallest, using the order: Genoa Salami, Mortadella, Sopressata, Pepperoni.
  2. Spread a thin layer of mayo on the stack, leaving space at the top to avoid squishing out the fillings.
  3. Place a slice of provolone on top of the mayo, about halfway from the top.
  4. Add a small handful of shredded lettuce and desired toppings to the lower half.
  5. Starting from the bottom of the cheese, gently roll the stack tightly, tucking in any fillings that try to escape.
  6. Secure the outer meat edges with a toothpick.
Serving
  1. To serve, mix together 2 parts oil and 1 part vinegar in a small ramekin and sprinkle with Italian seasoning.
  2. Dip the roll-ups into the oil/vinegar mix before enjoying.
Storage
  1. Wrap each roll-up in plastic wrap or beeswax wrap and store in an airtight container in the fridge for up to one week.
  2. Keep the dip separate until ready to eat to avoid soggy lettuce.

Notes

For variations, omit the provolone and use a dairy-free spread for dairy-free options. Add sliced jalapeños for a spicy kick or increase the amount of shredded lettuce for a veggie-forward version.