Lettuce Sandwich with Ham & Cheese

A lettuce sandwich is the perfect low-carb lunch. Who needs bread when you can wrap your fillings with something so much better?

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15

Total Time 15

Servings serving

Calories 461kcal

Place a 12-inch parchment paper square on your work surface. Layer 4-5 lettuce leaves on top, overlapping each other. Layer your lettuce leaves so that there's a 1-inch border around them on the parchment.
On the lettuce leaves, layer the ham and cheese.
Spread the guacamole on top, then add the tomato, onion, and bacon.
Roll the sandwich as tightly as you can, using the parchment paper as your guide, much like you would use a sushi mat to make a sushi roll. So you start rolling, as tightly as you can, using the parchment paper. After each time you roll, lift the parchment up again - you don't want to roll it into the sandwich. Then, bring it back down and continue rolling.
When the lettuce is completely rolled, wrap the parchment paper tightly around it and tuck it underneath the roll. Use a serrated knife to cut the sandwich in half.
Enjoy immediately.

The ham, bacon, and cheese obviously add a lot of sodium. If this is a concern, you can use lower-sodium fillings. For example, you can make this sandwich using homemade guacamole, thinly sliced grilled chicken breast, tomatoes, and onions.
I like to use romaine lettuce. If you use it, too, cut the tough bottom part off each leaf to make rolling the lettuce easier. Many people swear by iceberg lettuce because of the crunch factor, so that's an option, too.
It's possible to make this sandwich the night before, refrigerate it overnight in an airtight container, and have it for lunch the next day. But it's not ideal - it won't be as good as when eaten fresh.