Description
A simple and reliable roll-up recipe made with layered meats and cheese, perfect for lunch or snacks.
Ingredients
Scale
- 4 Slices Genoa Salami
- 4 Slices Mortadella
- 4 Slices Sopressata
- 4 Slices Pepperoni
- 4 Slices Provolone (omit for dairy-free option)
- 2 tablespoons Paleo Lime Mayo or avocado oil mayo
- 1 cup Shredded Lettuce
- Extra toppings (banana peppers, jalapeño peppers, roasted red peppers, black olives, as desired)
- 1 tablespoon Avocado Oil or Olive Oil
- 1 tablespoon Apple Cider Vinegar
- 1 teaspoon Italian Seasoning
- Toothpicks
Instructions
- Layer the meat slices from largest to smallest, overlapping slightly.
- Spread a thin layer of mayo on the stack, leaving space at the top.
- Add a slice of provolone or avocado slices on top of the mayo.
- Add a small handful of lettuce and optional toppings.
- Roll the stack tightly from the bottom of the cheese and secure with toothpicks.
- Trim any uneven edges for presentation.
- For dipping, mix 2 parts oil and 1 part vinegar in a ramekin with Italian seasoning.
- Serve and enjoy, or refrigerate wrapped for up to a week.
Notes
These roll-ups can be made ahead of time and stored in the fridge for quick meals. They hold together well and can be enjoyed cold or at room temperature.
Nutrition
- Serving Size: 1 roll-up
- Calories: 280
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg