Italian · Lunch
Italian Deli Sandwich (Keto)
A knife-and-fork keto deli sandwich on fried cloud-bread rounds, layered with pan-seared pork shoulder, salami, provolone, roasted red pepper, and garlicky mayo-mustard spread, finished with shredded lettuce and pepperoncini for crunch and tang.
$6
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
668Calories
42.8gProtein
52.8gFat
8.9gCarbs
3.2gSugar
1.3gFiber
1308mgSodium
342mgChol
17.9gSat Fat
705mgPotassium
365mgCalcium
3mgIron
2mcgVitamin B12
20mgVitamin C
gluten-free
low-carb
protein-rich
keto
Instructions
1
Prep
Separate egg into two bowls. Whisk yolk with softened cream cheese until smooth for cloud-bread batter.
2
Whisk
Beat egg white with cream of tartar in a clean bowl until stiff peaks form, about 2 minutes.
3
Fold
Gently fold yolk mixture into whipped egg white in three additions, keeping the mixture airy.
4
Bake
Spoon batter into two rounds on a lined sheet and bake at 300°F for 20 minutes until golden and set firm.
5
Cool
Let cloud-bread rounds rest on sheet for 10 minutes until firm enough to handle and fill.
6
Sear
Heat olive oil in a skillet over medium-high; sear pork shoulder 3 minutes per side until browned and cooked through.
7
Mix
Stir together mayonnaise, mustard-dijon, minced garlic, oregano-dried, and red wine vinegar for the spread.
8
Plate
Spread garlic-herb mayo over one cloud-bread round, layer pork, salami, provolone, roasted red pepper, lettuce, and pepperoncini; season with salt and pepper, close with second round, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz427g pork shoulder
- 22 eggs, separated
- 2 oz56g cream cheese, softened
- 1/4 tsp1/4 tsp cream of tartar
- 1 oz28g salami
- 1.4 oz40g provolone cheese, 1 slice
- 4 tbsp4 tbsp roasted red pepper
- 2 tbsp2 tbsp mayonnaise
- 2 tsp2 tsp mustard-dijon
- 1 clove1 clove garlic
- 1/2 tsp1/2 tsp oregano-dried
- 2 tsp2 tsp red wine vinegar
- 2 tbsp2 tbsp olive oil
- 3 oz84g lettuce
- 44 pepperoncini
- salt and black pepper to taste
