Hero Roll-Ups

Hero Roll-Ups

Harry Brown

These Italian sub roll-ups really are the heroes of the packed-lunch world: They’re easy, appealing, and finger food-friendly with plenty of protein and close to no carbs.

 

If you don’t call those big deli sandwiches “heroes,” then this play on words may be lost on you, but in truth, “hoagie roll-ups” or “sub roll-ups” simply doesn’t convey the same heroic feeling. And with upwards of 20 grams of protein per serving, no grains, and close to no carbohydrates, these appetizer-y roll-ups really are the heroes of the carb-conscious lunchbox.

 

While it’s easiest to add condiments such as the mustard, mayonnaise, or (my favorite) hoagie sauce – see my notes for a quick tutorial – I also love putting the condiments in a jar so that I have something fun to dip the roll-ups in.



Also: If I make a big batch of these and put them in the fridge, then my mustard-fingered husband suddenly becomes smitten with me, and that’s nice, too.

Recipe Details: Hero Roll-Ups

From Catherine Newman

Makes: 1 serving (2 roll-ups)

Total carbohydrates: 2-4 grams per serving

Hands-on time: 5 minutes

Total time: 5 minutes

Recipe Notes

If you’re inclined, you can make a zippy dipping sauce by stirring a teaspoon of hoagie relish into a tablespoon of mayonnaise. (For those who aren’t familiar, hoagie relish is a mild, vinegary condiment of chopped pickled red peppers that can be found in the aisle where pickles are sold.)

 

When arranging the roll-ups, be sure to start with the biggest deli cuts so they wind up on the outside of the roll-up and are able to hold all the fixings inside. If you’re using multiple different types of cheese or deli meat, I recommend layering them from largest on the bottom to smallest on the top.

Ingredients

  • 4 large slices deli cheese, such as Swiss
  • 4 slices ham and/or turkey, or another deli meat of your choosing
  • Mustard, mayonnaise, and/or hoagie sauce (optional; see note)
  • Romaine lettuce, shredded
  • Sandwich fixings such as sliced tomatoes, raw or pickled red onions, red peppers, pepperoncini (optional)

Instructions

  1. Lay the cheese down on a work surface in two stacks.
  2. Lay the meat on top of the cheese, half on each stack; if you’re using condiments, spread them on the meat.
  3. Arrange the lettuce and other fixings across the middle of the meat.
  4. Roll up each stack and cut it in half, using toothpicks to secure the roll-ups if they don’t hold together.

 

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