Italian Sub Roll-Up {grain-free}
Why Make This Recipe
The Italian Sub Roll-Up is a delightful and easy-to-make recipe that caters to those looking for a grain-free option without sacrificing flavor. It packs bold, savory tastes into a fun and portable snack or meal, making it perfect for school lunches, picnics, or quick dinners. The layers of cured meats and cheese, combined with fresh vegetables, provide a balanced bite full of nutrients. Plus, it’s customizable, so you can add your favorite toppings!
How to Make Italian Sub Roll-Up
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-bought 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
Directions
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Start by layering the meat slices in the following order from largest to smallest: Genoa Salami, Mortadella, Sopressata, and Pepperoni.
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Spread a thin layer of mayo on the stack. Be careful to leave some space at the top of the largest piece, so the filling doesn’t squish out when you roll it up.
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Place a slice of provolone on top of the mayo, about halfway down the stack.
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Add a small handful of shredded lettuce to the lower half of the meat and top it with your desired extra toppings.
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Have your toothpicks ready. Starting from the bottom of the cheese, gently roll the stack as tightly as possible while pushing in any fillings that might try to escape.
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Secure the outer meat edges with a toothpick when you reach the end of the roll.
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To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin and sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar mix and enjoy!
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Store any extras in the fridge, wrapped individually in plastic wrap, for up to a week. These roll-ups make for delicious and easy school lunches.
How to Serve Italian Sub Roll-Up
Serve your Italian Sub Roll-Ups as a fun snack or a light meal. Pair them with a side salad or fresh vegetable sticks for a complete lunch. They are also great for entertaining, so consider slicing them into bite-sized pieces for an appetizer!
How to Store Italian Sub Roll-Up
To keep your Italian Sub Roll-Ups fresh, wrap any extras individually in plastic wrap and store them in the fridge. They will stay good for up to a week, making them a perfect make-ahead option for busy days.
Tips to Make Italian Sub Roll-Up
- Use high-quality deli meats for the best flavor.
- Customize with your favorite toppings to suit your taste.
- If you prefer more heat, add spicy mustard or hot sauce to the mayo layer.
- Experiment with different cheeses or leave it out for a dairy-free option.
Variation
You can easily turn this recipe into a vegetarian option by swapping the meats for roasted vegetables or marinated artichokes. Use a cream cheese spread or hummus instead of mayo for a different flavor profile.
FAQs
1. Can I make these ahead of time?
Yes! You can prepare the roll-ups a day in advance and store them in the fridge. Just wrap them tightly to keep them fresh.
2. What if I don’t like mayonnaise?
Feel free to substitute mayo with hummus, mustard, or any other spread you prefer.
3. Are these roll-ups gluten-free?
Yes, as long as you use gluten-free mayo and ensure the toppings you choose are also gluten-free, these roll-ups are a great grain-free option!
Italian Sub Roll-Up
Ingredients
Method
- Start by layering the meat slices in the following order from largest to smallest: Genoa Salami, Mortadella, Sopressata, and Pepperoni.
- Spread a thin layer of mayo on the stack, leaving space at the top of the largest piece to prevent filling from squishing out when rolling.
- Place a slice of provolone on top of the mayo, about halfway down the stack.
- Add a handful of shredded lettuce to the lower half of the meat and top it with your desired extra toppings.
- Have toothpicks ready. Starting from the bottom of the cheese, gently roll the stack tightly while pushing in any fillings that might escape.
- Secure the outer meat edges with a toothpick upon reaching the end of the roll.
- Pour 2 parts oil and 1 part vinegar into a small dipping ramekin and sprinkle Italian seasoning on top. Dip the roll-ups in the oil/vinegar mix and enjoy!
Notes
