If you like Italian subs, I think you’ll love this sandwich. It is awesome to pack for a low carb picnic or for a low carb lunch idea. You can wrap it in foil and it holds up for hours, or even a day. Plus, the addition of the cream cheese will really keep you full and satisfied.
Low Carb Muffaletta Filling
8 ounces softened cream cheese
½ cup mayonnaise
4-5 green onions, chopped (white and light green part)
2-3 stalks celery, finely diced
½ cup diced olives
½ cup pickled peppers, chopped (I used pepperoncini and banana peppers.)
1 tablespoon lemon juice
1-2 teaspoons Italian seasoning
1 small jar sliced mushrooms (7.3 ounce-optional)
Mix all ingredients in a medium bowl and place in the refrigerator for at least one hour. Add a generous serving to your favorite low carb pita or wrap and sandwich meat. (I use either Joseph’s low carb pitas or Flat-outs, which are both available in my local Wal-Mart deli.)
I placed my wrap on the bottom and added meat and cheese. I used turkey, salami, and provolone. You can use whatever meat and/or cheese you like. Then I added some spinach and placed my filling on top of that and rolled it up. With the filling in the center, your wrap doesn’t get soggy. I like to place mine in foil so that I can tear the foil off the top and keep the bottom of my wrap inside the remaining foil while I’m eating. This makes it neater to eat, plus the foil keeps it wrapped tightly.
Makes 6 large servings: Net carbs for filling only is 2 per serving. For your sandwich, adjust carb count for the wrap and other fillings you use.