Keto chopped hoagie bowl

Keto chopped hoagie bowl

All the goodness of the classic hoagie sandwich. But keto! Without the bread, you’ll have even more energy to cheer on your favorite team. One bite and you will say, “Ask me if I miss bread!”

Keto chopped hoagie bowl

All the goodness of the classic hoagie sandwich. But keto! Without the bread, you’ll have even more energy to cheer on your favorite team. One bite and you will say, “Ask me if I miss bread!”
USMetric
8 servingservings

Ingredients

Bowl
  • 8 oz. 230 g roast turkey breast, chopped or deli turkey
  • 8 oz. 230 g Genoa salami, chopped
  • 8 oz. 230 g smoked deli ham, chopped
  • 8 oz. (1¾ cups) 230 g (425 ml) provolone cheese, chopped (optional)
  • 4 oz. (1 cup) 110 g (230 ml) mild cheddar cheese, chopped
  • 4 oz. (3 cups) 110 g (700 ml) lettuce, shredded
  • 5 oz. (¾ cup) 140 g (180 ml) grape tomatogrape tomatoes
  • 7 oz. 200 g cucumber, peeled and chopped
  • 3 oz. 85 g pickled banana peppers, chopped rings
  • ¼ (1 oz.) ¼ (28 g) red onion, finely dicedred onions, finely diced
Sauce
  • ¾ cup 180 ml mayonnaise
  • ¼ cup 60 ml red wine vinegar
  • 2 tbsp 2 tbsp olive oil
  • 1 tsp 1 tsp dried basil
  • ½ tsp ½ tsp Italian seasoning
  • 1 tsp 1 tsp dried oregano
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Instructions

  1. Place all the bowl ingredients in a large serving bowl and set aside.
  2. In a separate bowl, whisk together all the sauce ingredients.
  3. Pour the sauce over the meats, cheeses and vegetables, and stir or toss to combine.

Kristie's tips

Use grape tomatoes rather than chopped tomatoes in this recipe so that the dish stays fresher longer and so that those who don’t enjoy tomatoes can easily avoid them.

You can also wait to add the lettuce until just before serving so that it stays crisp.

If you want to lower the carb count, you can skip the tomatoes altogether, but don’t skip the cucumber, peppers, or red onions. Along with the sauce, those ingredients give the bowl just the right punch of flavor and texture.

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What did you think? Please share your thoughts in the comment section below!

15 comments

  1. Theresa Frazier
    Kristie, I make this same recipe but instead of the vinegar I use a splash of dill sugar free pickle juice. It’s amazing!!!
    Reply: #2
  2. Kristie Sullivan, PhD Team Diet Doctor
    Excellent idea!
  3. Holly Wessell
    How many total carbs?
    Reply: #4
  4. Kristin Parker Team Diet Doctor

    How many total carbs?

    You can click the Nutrition + tab underneath the recipe. This shows net carbs 3 and fiber 1, so this is 4g total carbs.

  5. Paula
    If following the recipe exactly, what is the serving amount? (I.E. 1/2 cup, 2 cups?)
    Reply: #6
  6. Kristin Parker Team Diet Doctor

    If following the recipe exactly, what is the serving amount? (I.E. 1/2 cup, 2 cups?)

    That is going to vary based on the total volume of your ingredients, which can vary from kitchen to kitchen. The recipe as written makes 8 servings.

  7. Jill
    Actually, if a serving size (approx) is ALWAYS given for ALL recipes, that would be ever so helpful, & thank you. :)
  8. Dolores
    I thought you subtract the fiber not add to carbs....
  9. Kathleen
    Great cold Summer dish! My husband is from Philly and loved it. In his words ... "tastes just like a hoagy".
  10. Lynn
    This is shockingly delicious! I really don’t love salads as a main meal but this is going to be a summer staple at our house!
    Reply: #11
  11. Crystal Pullen Team Diet Doctor

    This is shockingly delicious! I really don’t love salads as a main meal but this is going to be a summer staple at our house!

    I'm so glad you loved it! This is a family favorite at my house.

  12. Kevin DeLorenze
    I always make a double batch, because my non keto family will eat the whole bowl. One of our favorites, we always make it for camping as well.
    Reply: #13
  13. Kerry Merritt Team Diet Doctor

    I always make a double batch, because my non keto family will eat the whole bowl. One of our favorites, we always make it for camping as well.

    That's great! So glad your whole family loves it!

  14. Jeri Martin
    This is a fabulous recipe. I make a big batch for quick lunches or suppers through the week. It's also adjustable. I use italian seasoned grilled chicken breast. Pepperoncini pepper in place of banana peppers, and add things like black olives, bell pepper and green onion. Seriously, sky is the limit on this recipe. I have also used this recipe as a base to a Tex-Mex salad by swapping out the pepperoncini for pickled jalapenos, mexican seasonings on the grilled chicken breast, and homemade creamy cilantro dressing in place of the original dressing. I serve the cucumber, tomatoes and lettuce on the side. I make extra dressing to serve on the side as well.
    This is also a great recipe for travel and camping.
    Reply: #15
  15. Kerry Merritt Team Diet Doctor

    This is a fabulous recipe. I make a big batch for quick lunches or suppers through the week. It's also adjustable. I use italian seasoned grilled chicken breast. Pepperoncini pepper in place of banana peppers, and add things like black olives, bell pepper and green onion. Seriously, sky is the limit on this recipe. I have also used this recipe as a base to a Tex-Mex salad by swapping out the pepperoncini for pickled jalapenos, mexican seasonings on the grilled chicken breast, and homemade creamy cilantro dressing in place of the original dressing. I serve the cucumber, tomatoes and lettuce on the side. I make extra dressing to serve on the side as well.
    This is also a great recipe for travel and camping.

    Sounds great! Love the tex-mex idea!

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