Plate of tasty Italian sub roll-ups filled with assorted meats and vegetables

Italian Sub Roll-Ups

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A quick and tasty grain-free twist on a classic Italian sub roll-up.

introduction

This Italian Sub Roll-Up {grain-free} is simple, fast, and packed with flavor. It uses thin sliced deli meats and cheese, then rolls into a bite-size snack. For a homemade bread option to serve alongside, see this recipe for handmade sub rolls.

why make this recipe

Make this when you want a low-carb, grain-free lunch or snack that feels like a real sandwich. It is ready in minutes, easy to pack, and kids love it. If you want an herby side or snack to go with it, try this Italian herb cheese bread for a matching flavor.

how to make Italian Sub Roll-Up {grain-free}

Follow these steps in order and keep things tight when rolling.

  • Layer the meat slices from largest to smallest. For the brand 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 leave space at the top of the largest piece to keep it from squishing out when you roll them up.
  • Add a slice of provolone on top of the mayo, about halfway from the top.
  • Add a small handful of lettuce to the lower half and top with desired toppings (optional).
  • Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (but as tightly as possible) roll the stack, pushing in any fillings that find their way out.
  • When you get to the end, secure the outer meat edges with a toothpick.
  • To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin. Sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy!
  • Store extras in the fridge, wrapped individually in plastic wrap, for up to a week. These make for delicious and easy school lunches.

For another twist on rolling and flavors, see this idea for Italian herbs and cheese bread.

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 :

  1. Layer the meat slices from largest to smallest. For the brand we use (Boar’s Head), the order is: Genoa Salami, Mortadella, Sopressata, Pepperoni.
  2. Spread a thin layer of mayo on the stack, making sure to leave space at the top of the largest piece to keep it from squishing out when you roll them up.
  3. Add a slice of provolone on top of the mayo, about halfway from the top.
  4. Add a small handful of lettuce to the lower half and top with desired toppings (optional).
  5. Have the toothpicks nearby and ready to grab. Starting from the bottom of the cheese, gently (but as tightly as possible) roll the stack, pushing in any fillings that find their way out.
  6. When you get to the end, secure the outer meat edges with a toothpick.
  7. To serve, pour 2 parts oil and 1 part vinegar into a small dipping ramekin. Sprinkle some Italian seasoning on top. Dip the roll-ups in the oil/vinegar and enjoy!
  8. Store extras in the fridge, wrapped individually in plastic wrap, for up to a week. These make for delicious and easy school lunches.

how to serve Italian Sub Roll-Up {grain-free}

Serve them cold as a snack or lunch. Offer the oil-and-vinegar dip on the side. Add pickles, extra peppers, or a small salad. They also pair well with a bowl of soup or the homemade rolls mentioned earlier.

how to store Italian Sub Roll-Up {grain-free}

Wrap each roll-up tightly in plastic wrap or place in an airtight container. Keep in the fridge up to 1 week. Do not freeze — the texture of the lettuce and mayo will change.

tips to make Italian Sub Roll-Up {grain-free}

  • Use the thinnest slices of meat you can find to make rolling easier.
  • Leave a small border at the top of the largest slice so mayo does not squeeze out.
  • Roll tightly but gently to keep fillings inside.
  • Use toothpicks to hold edges in place for serving or packing.
  • For dairy-free, skip provolone and add avocado slices or thin cucumber instead.

variation

  • Make it spicy: add more jalapeños or pepper jack cheese.
  • Dairy-free: omit provolone and use extra veggies or sliced avocado.
  • Mini skewers: fold smaller pieces and skewer with a toothpick and a pickle for party bites.

FAQs

Q: Can I make these ahead of time?
A: Yes. Make and wrap them the night before. Keep in fridge and serve within a week.

Q: What if I do not like mayo?
A: Use mustard, pesto, or a thin slice of avocado as a spread instead.

Q: Can I use different meats or cheeses?
A: Yes. Use any favorite deli meats and cheeses. Keep the order from largest to smallest to help rolling.

Q: Are these keto or low-carb?
A: Yes, they are low-carb and fit many keto plans when you skip bread and high-carb toppings.

Q: How many roll-ups does this make?
A: This recipe uses four slices of each meat, making four roll-ups.

Conclusion

If you want a low-carb recipe idea similar to this, check out the Keto Italian Sub Roll-Ups (Low Carb) on Our Paleo Life for another simple take. For a styled keto version with tips and photos, see the recipe at Hip2Keto for Italian Sub Keto Roll-Ups. If you want a gluten-free sandwich bread to serve with or instead of roll-ups, try this Subway-Style Gluten Free Sandwich Rolls.