Tag Archives: sandwiches

Low Carb Muffaletta

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.




Low Carb Latin Burger

This dish has something in common with me; it’s hard to get a flattering picture of either one of us. That fact aside, this meal is unbelievably good. I make this often and my whole family loves it every time. It is a recreation of a Food Network recipe found here. I had to make a few changes to create my low carb version of this dish. It takes a little time to put this together, but it’s totally worth the effort.


Latin Burger 

2 lbs ground beef

1/2 lb chorizo

1 small onion, finely diced

1 chipotle pepper in adobo sauce (chopped) +1 tablespoon of adobo sauce


Mix all ingredients well in a large bowl. Create 8 large burgers, cover with plastic, and refrigerate for at least 2 hours. Cook burgers thoroughly because they do contain pork. Melt mozzarella or monterey jack cheese on top when burgers are done. Serve with onion/jalapeno topping and roasted red pepper mayonnaise on a toasted Hungry Girl Whole Wheat Flat-Out.

To make onion/jalapeno topping, combine 2 tablespoons butter, 2 sliced onions, 1/4 cup chopped jarred jalapenos, 1/2 cup Ideal brown sweetener (or granular erythritol) in a large frying pan. Sautee until the onions are completely soft and brown.

To make roasted red pepper mayonnaise, puree 2 jarred roasted red peppers and 1/2 cup mayonnaise in a magic bullet or blender. Salt and pepper to taste.

I also serve these with seasoned fries or chips made of rutabaga or jicama. (Recipe here.)

Latin Burgers Serves 8: NET carbs about 4 per burger with onion topping and red pepper mayo. (If you use Hungry Girl Flatouts, add 8 grams each. You could also use a Joseph’s low carb pita instead for 4 or 5 net carbs, depending on the variety you use.)