These are so good. I had trouble finding some of the Italian meats in Coppell, Texas.
I found the Sopressata in the pre-packaged meat section and found the Mortadella at Trader Joe's. (after I had already made them, so I substituted ham)
Two roll ups are the perfect protein lunch.
And if you are on a Paleo or Whole Thirty eating plan, these are for you!
I adjusted the recipe to include my Mom's pickled banana peppers, roasted red peppers from the olive bar at Sprouts and used Italian dressing I had on hand for dipping. How great would these be with olive spread?!
Found on Pinterest
- 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
- Layer the meat slices from largest to smallest. For the brand we use (Boar's Head), the order is:• Genoa Salami
- 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 possiblroll 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.