This quick snack is basically a sub sandwich without the bread. It’s got all the toppings you’d find on a classic Italian sub folded up into ‘tacos’. Make sure the cheese is always the outer later to avoid greasy fingers.
The cold cuts listed below are generally low FODMAP, however it’s always a good idea to double check if possible. Ham tends to be high in fat and sodium so it’s a good idea to limit your intake.
In the area I grew up Italian subs are topped with sweet peppers or hot peppers or both. If you tolerate peppers, try a little bit be careful not to overdo it!
Low FODMAP GF Italian Sub ‘Tacos’
Makes 1 serving
Ingredients
- 3 deli slices provolone cheese
- 3 deli slices genoa salami
- 3 deli slices capicola/gabagool
- 3 deli slices peppered ham
- 3 ‘sandwich slim’ style dill pickles (optional)
- 2-3 leaves of lettuce (iceberg or romaine), shredded
- 3 cherry tomatoes, chopped
- 2 scallions, sliced (green parts only)
- black pepper to taste
- oregano to taste
- fruity olive oil (optional)
- Italian hot peppers or sweet peppers (optional)
- sliced black olives (optional)
- toothpicks (if serving as appetizer)
Instructions
- Lay out the provolone slices separately on your work surface. To each slice of cheese add a slice of salami, ham and capicola.
- Place a dill pickle slice on the cold cuts so that one edge aligns with the center of the stack. Add a small amount of each of the following: shredded lettuce, chopped tomatoes and sliced scallions. Add hot and sweet peppers if using.
- Drizzle a small amount of oil over the vegetables and add a sprinkle of oregano and black pepper to each.
- If eating immediately, simply fold the cheese slice so that it forms a ‘taco shell’. If serving as an appetizer, you can secure each ‘taco’ closed with a toothpick.
Forks, Lives and Spoons 