European Sub Roll-Up (Grain-Free)

Graduate fat, Keto Italian sub roll-up dejeuner with 20g of fat, 10g of catalyst and fewer than 1 net carb. The perfect Keto tiffin.

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

1. Sheet the meat slices from largest to smallest. For the firewood we use (Swine's Mark), the arrangement is:
2. Metropolis Salami
3. Mortadella
4. Sopressata
5. Pepperoni
6. Dispersion a rarified stratum of dressing on the mound, making trusty to departure set at the top of the maximal example to reserve it from squishing out when you rove them up.
7. Add a serving of provolone on top of the mayo, most halfway from the top. Add a weeny containerful of lettuce to the displace half and top with desirable toppings (nonmandatory).
8. Hit the toothpicks nearby and willing to clutch. Starting from the depression of the cheeseflower, gently (but as tightly as possiblroll the cumulus, pushing in any fillings that ascertain their way out.
9. When you get to the end, safe the outer meat edges with a toothpick.
10. To cater, pour 2 parts oil and 1 tune acetum into a wee dipping dish. Splosh several European seasoning on top. Dip the roll-ups in the oil/vinegar and revel!
11. Outlet extras in the icebox, enwrapped singly in impressible covering, for up to a period. These work for luscious and loose cultivate lunches.