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Lettuce Sandwich

  • Author: Erin
  • Prep Time: 10
  • Total Time: 10
  • Yield: 1 sandwich 1x
  • Category: Lunch
  • Cuisine: American



  • one head of ice berg lettuce
  • mayo*
  • 12 slices of red onion
  • 34 slices of deli meat*
  • 2 slices tomato
  • guacamole (optional)


  1. Take your head of lettuce (always remove the outer 2-3 pieces of lettuce and rinse/wash first) and lay it on a cutting board; take a large knife and cut off two slices from the lettuce to create buns (see photos in post for an example).
  2. Take one of the lettuce buns add as much mayo as desired.
  3. Top with tomato, onion, deli meat and guacamole (if desired).
  4. Place other lettuce bun on top.
  5. Enjoy!


  1. If concerned with Whole30, check ingredients of your mayo to ensure it is compliant or make your own.
  2. If concerned with Whole30, check ingredients of your deli meat – I like to use the Applegate brand.
  3. You could definitely make these sandwiches the day before work and store in the refrigerator overnight in an airtight container.  If you are wanting to store longer than overnight I wouldn’t add the mayo or guacamole so the lettuce doesn’t get soggy.

Keywords: lettuce sandwich