Low Sodium Italian Sub Sandwich
Indulge in the bold, zesty flavors of an Italian classic with this Low Sodium Italian Sub Sandwich, a healthier twist on a deli favorite. Crafted with whole wheat sub rolls, tender low-sodium turkey breast, and savory low-sodium roast beef, this sandwich doesn’t skimp on flavor while being mindful of your dietary needs. Layers of fresh, crisp lettuce, juicy tomato, crunchy cucumber, and tangy red onion add vibrant texture and a refreshing bite, all elevated by a homemade vinaigrette of red wine vinegar, olive oil, oregano, and a hint of garlic. With just 20 minutes of prep and zero cooking required, this quick and satisfying recipe is perfect for lunch or a light dinner. Whether you're sticking to a low-sodium diet or just looking for a healthier sandwich option, this sub is proof that you don’t have to compromise on taste to eat smart!
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Recipe Information
Ingredients
- 2 pieces Whole wheat sub rolls
- 200 grams Low-sodium turkey breast
- 200 grams Low-sodium roast beef
- 4 slices Provolone cheese
- 4 pieces Lettuce leaves
- 1 large Tomato
- 1 small Cucumber
- 1 small Red onion
- 2 tablespoons Red wine vinegar
- 2 tablespoons Olive oil
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
Instructions
Slice the tomato and cucumber into thin rounds and the red onion into thin rings. Set aside.
In a small bowl, whisk together the red wine vinegar, olive oil, dried oregano, black pepper, and garlic powder to make the dressing.
Slice the whole wheat sub rolls lengthwise, being careful not to cut all the way through to keep them connected on one side.
Lay a layer of lettuce leaves on the bottom half of each roll.
Arrange the slices of low-sodium turkey breast and low-sodium roast beef over the lettuce.
Top the meats with two slices of provolone cheese per sandwich.
Add the sliced tomatoes, cucumbers, and red onions evenly across the sandwiches.
Drizzle the homemade dressing over the top of the vegetables on each sub.
Close the sandwiches by folding the top half of the rolls over the fillings and gently press down.
Cut the sandwiches in half, if desired, and serve immediately.
Nutrition Facts
Calories |
1636 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.9 g | 97% | |
| Saturated Fat | 28.5 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 1746 mg | 76% | |
| Total Carbohydrate | 103.6 g | 38% | |
| Dietary Fiber | 13.5 g | 48% | |
| Total Sugars | 19.7 g | ||
| Protein | 130.2 g | 260% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 1032 mg | 79% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 2326 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
