These low carb salami, mozzarella, and pepperoncini lettuce sandwiches are exactly the kind of thing my friend’s Nana Pearl would whip up on a Friday when everyone is circling the kitchen looking for something to munch on. They’re essentially Italian-inspired lettuce wraps: crisp romaine leaves take the place of bread, and we layer in salty salami, creamy mozzarella, and tangy pepperoncini. They come together quickly on a couple of sheet pans, which makes them perfect for feeding a small crowd, and somehow they always vanish faster than anything else on the table.
Serve these lettuce sandwiches straight from the sheet pans for that casual, family-style feel. They pair well with a simple antipasto platter—think olives, marinated artichokes, and cherry tomatoes—or a light vegetable soup. Sparkling water with lemon, a dry white wine, or an easy iced tea works nicely alongside the salty salami and bright pepperoncini. If you’re feeding heartier appetites, you can round out the meal with a simple cheese board or a bowl of mixed nuts.
Low Carb Salami Mozzarella Pepperoncini Lettuce Sandwiches
Servings: 6
Ingredients
2 large heads romaine lettuce, outer leaves separated and washed, well dried
8 oz sliced salami (Genoa or your favorite style)
8 oz fresh mozzarella, sliced or cut into small rectangles
1 cup sliced pepperoncini, drained
2 tbsp pepperoncini brine (from the jar)
3 tbsp extra-virgin olive oil
1 tsp Dijon mustard
1/2 tsp dried Italian seasoning or dried oregano
1/4 tsp garlic powder
1/4 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper
1/4 cup finely grated Parmesan cheese (optional, for sprinkling)
1/4 cup thinly sliced red onion (optional, for extra bite)
Directions
Prepare the romaine: Trim the base of each romaine head just enough to separate the larger, cup-shaped outer leaves. Choose leaves that are about hand-sized and not torn; these will act as your “bread.” Pat them very dry with a clean towel so they don’t water down the fillings.
Arrange on sheet pans: Lay the romaine leaves in a single layer, cupped side up, on two sheet pans. Overlapping a little is fine, but try to keep each leaf visible so you can build individual sandwiches quickly.
Make the quick dressing: In a small bowl, whisk together the olive oil, pepperoncini brine, Dijon mustard, Italian seasoning or oregano, garlic powder, salt, and black pepper until emulsified. Taste and adjust seasoning, adding a pinch more salt or brine if you like extra tang.
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