Chopped Italian Sandwich is filled with finely chopped cold cuts, provolone, and crisp vegetables, tossed in a tangy dressing and piled into a toasted hoagie for a satisfying, flavorful bite.
Author’s Notes
My New Favorite Sandwich
I think I’ve found my new favorite sandwich. I keep thinking about this one—when I’m not thinking about it, I’m eating it.
Chopped sandwiches have been trending for a while. I pulled elements I love from my Grinder Sliders and turned them into this chopped Italian version. The result is unbelievably good.
Toast mini hoagie buns, spread with a little mayo, and heap in the chopped filling. Tomato and avocado are great additions. This one is staying in my rotation for a long time.
Chopped Italian Sandwich Ingredients
| Ingredient | Notes |
|---|---|
| Lettuce & onion | Use crisp iceberg lettuce shredded and finely diced red onion so it blends without overpowering the mix. |
| Pepperoni, salami & ham | Buy good-quality deli meats and ask for thin slices for easy chopping and even texture. |
| Cheese | Deli provolone works best, but swap in white cheddar, pepper jack, or Swiss if you prefer. |
| Banana peppers & pickles | Use sliced, then pat dry to prevent the filling from becoming soggy. |
| Dressing (vinegar, mustard, oil, mayo & seasonings) | Choose a good olive oil and shake the dressing well so the mayo emulsifies and the dressing thickens. |
How To Make A Chopped Italian Sandwich
- Make the dressing: Combine red wine vinegar, Dijon-style mustard, oregano, Italian seasoning, a bit of sugar, olive oil, mayo, and salt and pepper in a jar. Seal and shake until smooth. Chill for best flavor and shake again before using.
- Build the base: Spread shredded lettuce across a large cutting board and sprinkle diced red onion, banana peppers, and sliced pickles on top.
- Layer the fillings: Arrange pepperoni, salami, ham, and provolone evenly over the vegetables.
- Chop: Use a large knife to chop everything together, first in one direction, then crosswise, until the mixture is finely diced.
- Toss: Drizzle dressing over the chopped mixture to taste and chop again so everything is evenly coated. Add more dressing if you like a saucier filling.
- Toast the rolls: Slice hoagie rolls and toast until lightly golden. Spread both cut sides with mayo. Add tomato and avocado if using.
- Assemble: Spoon the chopped mixture into the toasted rolls, packing it in well. Serve immediately for the best texture.
Chelsea’s Notes
What To Serve With A Chopped Italian Sandwich
- Chips: Classic and easy — kettle chips or salt & vinegar are great choices.
- Pasta salad: A simple Italian pasta salad pairs nicely.
- Fruit: Fresh fruit, such as watermelon, grapes, or a mixed fruit salad, balances the savory sandwich.
- Fries: Oven or air-fryer fries make the meal more substantial.
Storage
- Bread: Store rolls separately so they don’t get soggy; toast them fresh before serving.
- Assembled sandwiches: Best eaten right after assembling for crisp texture.
- Filling: The dressed filling softens over time, so plan to use it the same day if possible.
- Dressing: Keeps in the fridge for up to one week; shake to recombine before using.
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Chopped Italian Sandwich
By Chelsea Lords
A chopped blend of cold cuts, provolone, and crisp veggies tossed in a simple dressing and served in a toasted hoagie.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 -4 servings, depending on roll size and how full you pack them
Video
Equipment
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Cutting board
Ingredients
- 2 cups shredded lettuce (about 1/4 head iceberg)
- 6 slices deli pepperoni (~1 oz)
- 6 slices deli salami (~1 oz)
- 4 slices deli ham (~2 oz)
- 4 slices provolone cheese
- 1/4 cup diced red onion
- 1/4 cup sliced banana peppers pat dry
- 1/4 cup sliced pickles pat dry
Dressing (See Note 1)
- 1/3 cup red wine vinegar
- 1-1/2 teaspoons Dijon-style mustard
- 1/2 teaspoon dried oregano
- 1/2 teaspoon Italian seasoning
- 1 teaspoon granulated sugar
- 1/2 cup olive oil good quality
- 2 tablespoons mayo
Assembly
- 4 hoagie rolls or sub rolls
- mayo for spreading
- 1 roma tomato optional
- 1 ripe avocado optional
Instructions
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Combine all dressing ingredients in a jar, season with about 1/4 teaspoon each of salt and pepper, seal, and shake until smooth. Chill and shake again before using.
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Spread shredded lettuce across a large cutting board, then scatter diced onion, banana peppers, and pickles on top.
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Layer pepperoni, salami, ham, and provolone evenly over the vegetables.
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Chop the mixture with a large knife, first in one direction and then crosswise, until it’s finely diced to your liking.
-
Drizzle dressing over the chopped mix and chop once more so everything is coated evenly. Adjust seasoning and dressing as desired.
-
Slice and toast hoagie rolls until lightly golden, then spread with mayo. Add tomato and avocado if using.
-
Pack the chopped filling into the rolls and serve immediately for the best texture.
Recipe Notes
Note 1: The dressing yields more than you’ll need for this recipe, which is handy. Store it refrigerated up to one week and shake to recombine. Use it on other sandwiches, salads, or vegetables.
Storage: Sandwiches are best enjoyed immediately after assembling. The dressed filling will soften if stored and is best used the same day.
Nutrition
Serving: 1serving | Calories: 780kcal
Nutrition information is automatically calculated and should be used as an approximation.
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