One of Bobby and my favorites lunches are what we call “lettuce sandwiches.” It’s not rocket science but pretty dang tasty. I remark to Bobby all the time how much I don’t miss the bread. A regular bread sandwich fills your mouth with lots of bread and very little filling. Our lettuce sandwiches are loads of flavor wrapped in crispness.
the ultimate roast beef “lettuce sandwich” (bunless)
Ingredients per roast beef lettuce sandwich:
2 romaine heart (Check out baby romaine hearts too–we prefer those over regular romaine hearts because they are less long carriers. Both work well though.)
2 slices good quality deli roast beef
1 slice Swiss cheese
2 slices Claussen sandwich pickles
2 tsp mayonaise
1/2 tsp dijon mustard
1 TBSP chives
salt and pepper to taste
Spread mayo and mustard onto 1 romaine leaf. Sprinkle chives. Layer sliced cheese (halved to fit the length of the leaf) and roast beef. Now for the surprisingly incredible-flavor ingredient: pickles. Layer them lengthwise as well. Season with salt and pepper. Top your sandwich with the remaining romaine leaf.
Slice in half and enjoy. I like to eat two of these.
Nutrition per sandwich:
Fat: 14 g
Protein: 14 g
Compared to the same sandwich with 2 slices of Pepperidge Farm 100% whole wheat bread:
Fat: 17 g
Protein: 24 g
This sandwich works as well without the top romaine leaf. Two leaves do add twice the crunch and makes it easier to hold and insert into mouth.
Happy crunching and lunching.
the sleepy time gal