How to make a lettuce sandwich that doesn't fall apart? The trick is to use parchment paper to wrap it tightly. Once you master the technique, it's the perfect lunch! And you can fill the sandwich with lots of different goodies.
A lettuce sandwich is such a smart invention! It's the perfect low-carb lunch. Who needs bread when you can wrap your fillings with something so much better? Even these days, when there are quite a few low-carb breads and wraps and homemade keto breads (like cloud bread and 90-second bread), a lettuce wrap remains a good option, and I use it often.
Ingredients
See the recipe card for exact measurements. Here are my comments on some of the ingredients.
- Lettuce: I use romaine or iceberg lettuce.
- Deli ham slices: Roast beef is another delicious option.
- Sliced Swiss cheese: Or use your favorite cheese.
- Guacamole: I use prepared guacamole. You can also make your own or simply use thinly sliced (or pureed) avocado.
- Cooked bacon: As soft or as crispy as you like. The fastest way to make it is to use the microwave - here's how I make microwave bacon. You can also use store-bought pre-cooked bacon.
Variations
The options for filling this sandwich are endless! Here are a few ideas:
- Grilled chicken breast, thinly sliced
- Broiled chicken breast, thinly sliced
- Egg salad
- Tuna salad
- Salmon salad
- Halloumi cheese slices
- Condiments: Dijon mustard or sriracha mayo
- Different cheeses, such as cheddar or provolone
- Pickles: Pickled red onions or quick pickles
Instructions
The detailed instructions and step-by-step photos are included in the recipe card. Here's a quick overview.
Layer several lettuce leaves on a large parchment square. Layer your lettuce leaves so that there's a 1-inch border around them on the parchment. Add your fillings.
Use the parchment to guide you as you roll the wrap, much like using a sushi mat when rolling sushi.
When the sandwich is completely rolled, wrap the parchment paper tightly around it. Cut the wrap into two halves with a serrated knife, and dig in!
Recipe FAQs
It's possible to make it the night before, refrigerate it overnight, and have it for lunch the next day. But it's not ideal - it won't be as good as when eaten fresh. That's why I also don't recommend storing leftovers for more than a few hours.
If you'd like to make it ahead, don't cut through the bottom layer of parchment. Leave it intact so that it helps hold the wrap together. Place the sandwich in an airtight container and keep it chilled until you eat it the next day.
The ham, bacon, and cheese obviously add a lot of sodium. You can use lower-sodium fillings if you'd like. For example, you can make a tasty lettuce sandwich using guacamole or avocado oil mayonnaise, thinly sliced poached chicken breast, tomatoes, and onions.
Yes! If you follow the instructions here, your wrap should remain intact. But once you start eating, although it won't come apart, it won't be as tidy as a regular sandwich. It's kind of like eating a big burrito. Even if it's perfectly wrapped, some degree of mess is involved in eating it, and that's OK.
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 a great option, too.
Serving Suggestions
A lettuce sandwich is a meal all by itself - it doesn't need anything served with it. Certainly, if you'd like to round up your lunch, you can add something like yogurt or fruit for dessert. Try this chocolate yogurt - it's delicious.
You can also add fresh-cut veggies with a dip such as ranch, blue cheese, cream cheese dip, or tahini.
The perfect drink to go with this sandwich? A refreshing glass of cucumber water or iced tea!
Recipe Card
Lettuce Sandwich with Ham & Cheese
Video
Ingredients
- 5 romaine lettuce leaves - tough ends trimmed; Iceberg works, too
- 4 slices deli ham - 2 ounces
- 2 slices Swiss cheese
- ¼ cup guacamole - or sliced/mashed avocado
- 3 thin tomato slices
- 3 thin red onion slices
- 1 slice cooked bacon - cut in half
Instructions
- 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.
Notes
- 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.
Nutrition per Serving
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Disclaimers
Most recipes are low-carb and gluten-free, but some are not. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate. Please verify it independently. The carb count excludes non-nutritive sweeteners. Please read these Terms of Use before using any of my recipes.
