Name: Italian Sub Roll-Up (grain-free)
Prep time: 15 min
Total time: 15 min
Yield: 2-3 servings
Cuisine: Italian
Ingredients: 6 large slices of turkey breast (I've used chicken too, especially leftovers form roast night); 6 slices of provolone cheese - Sometimes I'll go wild and use mozzarella or even pepper jack (granny loved sharp provolone, but honestly, any deli cheese is grand); 6 slices of salami (but if the deli counter staff offers pepperoni, I won't say no); 6 slices of ham; 1/2 cup shredded lettuce (a big handful—use spinach if you feel fancy, or... honestly, I've used the bagged stuff in a pinch); 1/4 cup diced tomatoes (Roma's ideal, but whatever's rolling around in the veggie drawer usually makes the cut); 2 tablespoons sliced pepperoncini (not required, but oof, the tang is perfect); 2 tablespoons sliced black olives (sometimes I skip these if I'm short—nobody's ever noticed!); Salt & pepper, just a sprinkle; 1 tablespoon olive oil (don't stress if you only have the cheap stuff); 1 teaspoon Italian seasoning (or just some dried oregano—it's not a dealbreaker); Optional: drizzle of red wine vinegar (totally worth it, but if you forget, you won't miss it much)

Let Me Tell You About My Grain-Free Italian Sub Adventure

Oh, the humble Italian sub. I grew up practically living off those footlongs from the corner deli, but, you know, once I decided bread didn’t always agree with me (or with my jeans!), I had to improvise. Enter Italian Sub Roll-Ups – grain-free, ridiculously easy, and loaded with all the deli flavors I love. First time I made these, I had the kitchen radio blaring, my youngest “helping” by sneaking off with the salami, and honestly, they turned out way better than expected. There’s no perfect way to roll these—trust me, mine looked more “abstract art” than actual rolls for a while—but the flavor? Bang on.

Why You’ll Love This (Besides, You Know, Cheese)

I whip these up when I want a quick lunch but can’t do another boring salad. My family goes a little wild for these, which is honestly kind of funny since they used to think it wasn’t a “real sandwich” without bread. Now, they eye them like treasure at a pirate’s feast. These are also perfect for packing up for road trips (I’ve eaten these in the car more times than I’d admit); and if you hate soggy sandwiches, boom, problem solved! The only hitch is not eating the fillings straight from the board while assembling—that’s the real test of willpower.

What You’ll Need (Substitution Ideas Inside!)

6 large slices of turkey breast (I’ve used chicken too, especially leftovers form roast night)
6 slices of provolone cheese – Sometimes I’ll go wild and use mozzarella or even pepper jack (granny loved sharp provolone, but honestly, any deli cheese is grand)
6 slices of salami (but if the deli counter staff offers pepperoni, I won’t say no)
6 slices of ham
1/2 cup shredded lettuce (a big handful—use spinach if you feel fancy, or… honestly, I’ve used the bagged stuff in a pinch)
1/4 cup diced tomatoes (Roma’s ideal, but whatever’s rolling around in the veggie drawer usually makes the cut)
2 tablespoons sliced pepperoncini (not required, but oof, the tang is perfect)
2 tablespoons sliced black olives (sometimes I skip these if I’m short—nobody’s ever noticed!)
Salt & pepper, just a sprinkle
1 tablespoon olive oil (don’t stress if you only have the cheap stuff)
1 teaspoon Italian seasoning (or just some dried oregano—it’s not a dealbreaker)
Optional: drizzle of red wine vinegar (totally worth it, but if you forget, you won’t miss it much)

How I Roll (Step-By-Step, With Occasional Chaos)

Lay out the turkey slices on a big chopping board or whatever clean surface you’ve got. Flatten them gently—I’ve even used my hands when I couldn’t find the rolling pin.
Layer a provolone slice on top of each turkey piece. (Here’s where I sometimes swap in random cheese from the fridge. Go with your gut.)
Stack a slice of salami and then a slice of ham on top. Try to center them, but honestly, no one will notice if they’re a bit off-kilter.
Scatter the shredded lettuce and diced tomatoes along one edge of each stack. This is where things might look a bit messy—it’s fine, promise.
Add the pepperoncini and black olives if you’re using them. (Sometimes I add a bit extra because I really like that briny punch!)
Sprinkle a tiny bit of salt, pepper, Italian seasoning, and then drizzle with olive oil—and that optional red wine vinegar if you’re feeling snazzy.
Now, starting with the edge with the veggies, roll each one up as tight as you can. Tuck in those bits that try to escape. If stuff falls out, I just, well, push it back in. A little chaos never hurt anyone.
Secure with a toothpick if you like. This is usually when I sneak a bite off the end (just for “quality control”). If you want them pretty, slice in half at an angle.

Things I’ve Learned the Hard Way (Notes)

If your slices aren’t big enough, overlap two like a Venn diagram—that’s saved me more times than I can count.
Sometimes the filling falls out everywhere. Actually, I find it works better if you only use a little filling at a time, then stuff the rest in after you’ve rolled it.
Don’t stress if you forgot the seasonings. The deli meat has enough zip on its own. Seriously.

Wild Experiments (Variations That Worked…and Didn’t)

Tried adding roasted red pepper strips—delicious, but super slippery. Maybe put them under the cheese next time.
Used smoked cheddar once; flavor, amazing. Rolling, less so. It didn’t want to stick.
Once tried shredded cabbage. Wouldn’t do it again unless you want a crunchy mess everywhere.

Do You Need Special Tools? (Equipment)

A decent chopping board (I sometimes use a clean baking tray when the board’s in the dishwasher)
Sharp knife (for slicing, but if you only have a butter knife, just squish a bit harder)
Toothpicks (these help, but hey, I’ve used uncooked spaghetti in a pinch… not recommended for road trips!)

How to Store These (Or Try To…)

Best stored in an airtight container in the fridge. They’ll keep for 2 days. But, if your house is anything like mine, these vanish long before then. I once made a double batch hoping for leftovers—no such luck.

How I Like To Serve ‘Em (Just a Suggestion)

I put out a plate of roll-ups with a handful of potato chips and a pickle spear—old habits die hard. Sometimes we do a side of chopped salad if I’m feeling healthy, or just shove a bunch on a big board for game day snacking. My brother dunks his in extra vinaigrette, which, honestly, is not a bad move.

Pro Tips That Came from Mild Disasters

Don’t rush the rolling or the filling squishes out everywhere (speaking from, you know, several rushed lunches)
Go easy on the oil/vinegar or they’ll drip and get your fingers all sloppy—unless that’s your thing
I once tried stacking too many fillings; one word: collapse. Less is more

Your Questions, Answered (With Zero Judgment)

Can I make these the night before? Yep, they’re actually even better after a night in the fridge. Just wrap tight or the lettuce gets sad.
Is there a veggie-only version? Totally! Layer cheese, lettuce, tomato, peppers, a little avocado if you’re in the mood. Skip the meat—nobody will call the food police.
Do I really need toothpicks? Nah. Only if you care what they look like or are making these to impress someone. Otherwise, just eat ’em by hand.
What’s a good dip for these? I dunk mine in homemade Italian dressing or spicy mustard. But honestly, plain is just fine too, especially when you’re starving.
Help! My roll-ups aren’t rolling up! Overstuffed, happens to the best of us. Use less filling or try overlapping the turkey slices more. Or, just fold them taco-style and call it a day.

And here’s a quick digression—not about sandwiches at all, but I recently tried teaching my kid to ride a bike while waiting for these to chill. Turns out, both roll-ups and kids benefit from a little patience—and not being too hard on yourself when things get messy.

Italian Sub Roll-Up(grain-free)