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How to make a lettuce sandwich that doesn't fall apart? The trick is to use parchment paper to wrap it up tightly.
Once you master the technique, this is such a lovely lunch to make. You can fill the sandwich with lots of different goodies!
This is by far one of my favorite lunches to make. Now that I have some practice, it's so easy, and I love that I can make so many variations. In the summertime, I make it almost daily!
A lettuce sandwich is such a smart invention! It's the perfect keto and paleo lunch. Who needs bread when you can wrap your sandwich fillings with something so much better?
Even these days, when there are quite a few commercial paleo breads, low-carb wraps, and homemade keto breads (such as cloud bread and 90-second bread), a lettuce wrap remains a good option.
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- Ingredients
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Ingredients
You'll only need a few simple ingredients to make this tasty lunch. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:
Lettuce: I like to use romaine lettuce.
Deli ham slices: Or any other lunchmeat that you like and enjoy.
Sliced Swiss cheese: Or use your favorite cheese.
Guacamole: I use prepared guacamole. You can also make your own or simply use thinly sliced avocado.
Tomato: Try to find a red, ripe-yet-firm tomato. And make sure it's at room temperature.
Red onion: Omit if you don't like the sharpness of raw onions.
Cooked bacon: As soft or as crispy as you like. The fastest way to make it is to use the microwave - here's how I make microwave bacon.
Instructions
So how do you make a lettuce sandwich? You need to layer several lettuce leaves, and place them on a large parchment square - I always cut a 12-inch square. Layer your lettuce leaves so that there's a 1-inch border around them on the parchment.
Now, add your fillings.
After adding your fillings, you use the parchment to guide you as you roll the wrap, much like you would use a sushi mat when rolling sushi.
So you start rolling, as tightly as you can, using the parchment paper. After each time you roll, lift the parchment up again - you don't want to roll it into the sandwich. Then bring it back down and continue rolling.
When the sandwich is completely rolled, wrap the parchment paper tightly around it. Cut the wrap into two halves with a serrated knife, and dig in!
Expert tip
I like to use romaine lettuce. If you do, cut the tough bottom part off each leaf, to make rolling the lettuce easier. Many people swear by iceberg lettuce because of the crunch factor, but I haven't tried that.
Frequently asked questions
Can I make this sandwich the night before?
It's possible to make it the night before, refrigerate it overnight, and have it for lunch the next day. But it's not ideal - it won't be as good as when eaten fresh.
If that's your plan, I wouldn't cut through the bottom layer of parchment. Leave it intact, so that it helps hold the wrap together. Place the wrap in an airtight container and keep it chilled until you eat it.
How can I lower the sodium content?
The ham, bacon, and cheese obviously add a lot of sodium. You can use other, lower sodium fillings if you'd like.
For example, you can make a tasty lettuce sandwich using guacamole or avocado oil mayonnaise, thinly sliced grilled chicken breast, tomatoes, and onions.
Will my sandwich be messy?
Yes! If you follow the instructions here, your wrap should remain intact. But once you start eating, although it won't come apart, it won't be as tidy as a regular sandwich.
It's kind of like eating a big burrito. Even if it's perfectly wrapped, some degree of mess is involved in eating it, and that's OK.
Variations
The options for filling this sandwich are endless! I list the ingredients that I used today, but I often use other ingredients and different ingredient combinations.
Examples? Thinly sliced grilled chicken breast or broiled chicken breast, egg salad, tuna salad, salmon salad, crab salad, octopus salad, halloumi cheese, cucumber pickle wedges, Dijon mustard, avocado oil mayonnaise, different cheeses (cheddar, provolone), salami, roast beef... truly there are so many yummy things that you can use.
Serving suggestions
This tasty sandwich is a meal all by itself - it doesn't really need anything served with it.
Certainly, if you'd like to round up your lunch, you can add something like yogurt or fruit for dessert. Try this chocolate yogurt - it's wonderful.
And the perfect drink to go with this salad? A refreshing glass of cucumber water!
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4.97 from 61 votes
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Lettuce Sandwich
How to make a lettuce sandwich that doesn't fall apart? The trick is to use parchment paper to wrap it up tightly.
Prep Time15 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Diet: Gluten Free
Servings: 1 serving
Calories: 461kcal
Author: Vered DeLeeuw
Ingredients
- 5 romaine lettuce leaves tough ends trimmed
- 4 slices deli ham (2 oz)
- 2 slices Swiss cheese
- ¼ cup guacamole
- 3 thin tomato slices
- 3 thin red onion slices
- 1 slice cooked bacon cut in half
Instructions
Place a 12-inch parchment paper square on your work surface. Layer 4-5 lettuce leaves on top, overlapping each other.
On the lettuce leaves, layer the ham and cheese.
Spread the guacamole on top, then add the tomato, onion, and bacon.
Roll the lettuce wrap sandwich as tightly as you can, using the parchment paper as your guide, much like you would use a sushi mat to make a sushi roll.
When the lettuce is completely rolled, wrap the parchment paper tightly around it and tuck it underneath the roll. Use a serrated knife to cut the lettuce wrap sandwich in half, and dig in!
Video
Notes
The ham, bacon, and cheese obviously add a lot of sodium. If this is a concern, you can use other, lower sodium fillings. For example, you can make a tasty sandwich using guacamole or avocado oil mayonnaise, thinly sliced grilled chicken breast, tomatoes, and onions.
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Nutrition per Serving
Serving: 1wrap | Calories: 461kcal | Carbohydrates: 14g | Protein: 33g | Fat: 30g | Saturated Fat: 13g | Sodium: 1331mg | Fiber: 5g | Sugar: 1g
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Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
