Here’s a new take on the classic flavors of an Italian deli sandwich. Toss the tortillas and sub in salami for this hearty roll-up. Be sure to tag us @ratiofood when you impress your friends with this dish on social.
INGREDIENTS
- 2 packages (6 oz each) thinly sliced deli salami
- 1 container (8 oz) cream cheese spread
- 1 cup chopped jarred giardiniera, patted dry
- 1 jar (6 oz) Progresso™ marinated artichoke hearts, drained, chopped, patted dry
- 1 cup jarred roasted red pepper strips, patted dry
- 12 thin slices provolone cheese (from 7.6-oz package)
- 4 cups baby spinach leaves, lightly packed
STEPS
- Place 4 (12x12-inch) pieces plastic wrap on work surface. Overlap one-fourth of the salami in 11x8-inch rectangle on one of the pieces of plastic; repeat with remaining salami and plastic. Top each sheet of salami with teaspoonfuls of cream cheese spread, spread evenly, leaving 1/2-inch border. Top half of each sheet with giardiniera, artichoke hearts and pepper strips. Top with provolone slices and spinach.
- Starting from side with toppings, roll up very tightly, using plastic wrap as an aid to hold the roll-up together. Wrap tightly with the plastic wrap. Refrigerate at least 2 hours but no longer than 24 hours.
- To serve, cut 1/2 inch from end of each roll, and discard. Cut each roll into 8 (1 1/4-inch) slices.
TIPS FROM OUR DIETITIAN
Tip 1: To keep sodium in check, purchase a low sodium deli salami.
Tip 2: For those who prefer a less spicy kick but still want to pack some flavor, swap the cream cheese and giardiniera for a pesto sauce.
NUTRITION
†Net Carbs = 1g Total Carbohydrate – 0g Fiber – 0g Sugar Alcohols
Special thanks to tablespoon for this tasty recipe.
*Always consult your physician before starting an eating plan that involves regular consumption of high fat foods. See information for calorie, total fat and sat. fat content.
