With the addition of keto in our lives, finding meals that are high in fat, moderate in protein, and low in carbs has been a problem. We’ve had to be inventive with our food, and those days when I want a gluten-free sandwich are no longer an alternative. I lately stopped by a sub shop out of desperation one night and got a lettuce wrap crammed with lots of deli meats. It was meh, however I was starving.
My all-time favourite sub sandwich has at all times been an Italian sub. anything about that mixture 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 completely with my at the moment keto needs.
My all-time favourite sub sandwich has at all times been an Italian sub. some thing about that mixture 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 completely with my present keto needs.
The meeting is very simple, just layer the meats in a biggest-to-smallest order, slather on a few mayo, add a few cheese (if you’re primal), and add the toppings that suit your tastes.
Roll all of that up tightly and comfortable with a toothpick and dip in a oil/vinegar combination with a few Italian seasoning. These make perfect school lunches, as well as an on-the-go meal if you wrap it up in plastic wrap.
High Fat – Keto Lunch Option
These roll-ups really assist us get in our macros for the day, packing 20g of fat per roll adding( the oil/vinegar dip), 10g of protein, and less than 1 net carb. Of course the carb count might go up just a bit relying on what further toppings you add (like the peppers), however it’s still very much within a keto range. And for me (an common female), 1 roll is all I need for lunch most days.
INGREDIENTS
INSTRUCTIONS
My all-time favourite sub sandwich has at all times been an Italian sub. anything about that mixture 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 completely with my at the moment keto needs.
My all-time favourite sub sandwich has at all times been an Italian sub. some thing about that mixture 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 completely with my present keto needs.
The meeting is very simple, just layer the meats in a biggest-to-smallest order, slather on a few mayo, add a few cheese (if you’re primal), and add the toppings that suit your tastes.
Roll all of that up tightly and comfortable with a toothpick and dip in a oil/vinegar combination with a few Italian seasoning. These make perfect school lunches, as well as an on-the-go meal if you wrap it up in plastic wrap.
High Fat – Keto Lunch Option
These roll-ups really assist us get in our macros for the day, packing 20g of fat per roll adding( the oil/vinegar dip), 10g of protein, and less than 1 net carb. Of course the carb count might go up just a bit relying on what further toppings you add (like the peppers), however it’s still very much within a keto range. And for me (an common female), 1 roll is all I need for lunch most days.
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 greatest to smallest. For the model 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 go away area at the top of the greatest piece to keep it from squishing out when you roll them up.
- Add a slice of provolone on top of the mayo, about midway from the top. Add a small handful of lettuce to the lower 2-Jan and top with preferred toppings (optional).
- Have the toothpicks scientific and able to grab. Starting from the backside of the cheese, lightly however( as tightly as possiblroll the stack, pushing in any fillings that find their way out.
- When you get to the end, comfy the outer meat edges with a toothpick.
- To serve, pour two elements oil and 1 part vinegar into a small dipping ramekin. Sprinkle a few Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy!
- Store extras in the refrigerator, wrapped personally in plastic wrap, for up to a week. These make for scrumptious and easy school lunches.