Chopped Italian Sandwich is packed with chopped cold cuts, provolone, and crisp veggies tossed in a simple dressing and stuffed into a toasted hoagie.
Author’s Notes
My New Favorite Sandwich
Okay, did I just create my new favorite sandwich?! I can’t get this one out of my head…and when I’m not thinking about it, it’s because I’m eating it, haha.
Calling it a hyper-fixation feels like an understatement. I am fully obsessed.
Chopped sandwiches have been all over social media for a while, and I finally took everything I love from my Grinder sliders and turned it into this version…and WOW. It’s so good.
Grab mini hoagie buns, slice and toast them, spread on some mayo, and pile on the filling. I love adding tomato and avocado too. Safe to say this one’s not leaving my rotation anytime soon!
Chopped Italian Sandwich Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Lettuce & onion | Use fresh, crisp iceberg lettuce and finely dice the onion (beforehand) so it blends in and doesn’t overpower everything else. |
| Pepperoni, salami & ham | The deli is your best friend here. Grab good-quality cold cuts and ask for them to be thinly sliced. |
| Cheese | Use good-quality deli provolone, or swap in a cheese you like such as white cheddar, pepper jack, or Swiss. |
| Banana peppers & pickles | Use sliced versions and pat dry to keep the filling from getting watered down. |
| Dressing (vinegar, mustard, oil, mayo & seasonings) | Use a good olive oil and shake well so the mayo fully blends in and the dressing thickens. |
How To Make A Chopped Italian Sandwich
- Make dressing: Add everything to a jar, season, and shake until smooth.
- Build base: Spread lettuce on a cutting board with onion, peppers, and pickles.
- Layer fillings: Add meats and cheese evenly over the top.
- Chop: Finely chop everything together until diced small and well mixed.
- Toss: Drizzle dressing over and chop again to coat evenly.
- Toast rolls: Slice and toast until lightly golden, then spread with mayo.
- Assemble: Add tomato and avocado if using, pile in the chopped mixture, and serve!
Chelsea’s Notes
What To Serve With A Chopped Italian Sandwich
- Chips: Classic and easy. Kettle chips or salt & vinegar are my go-to.
- Pasta salad: Something simple like an Italian pasta salad pairs perfectly.
- Fruit: A fruit salad or side of fresh watermelon, grapes, or berries.
- Fries: Air fryer or oven fries if you want something more filling.
Storage
- Bread: Keep rolls separate so they don’t get soggy. Toast fresh before serving.
- Assembled sandwiches: Best eaten right away.
- Filling: It will soften as it sits, so it’s best the same day.
- Dressing: Store in the fridge for up to 1 week. Shake well before using to recombine if it separates.
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Chopped Italian Sandwich
Chopped Italian Sandwich is a mix of chopped cold cuts, provolone, and crisp veggies tossed in a simple dressing and stuffed into a toasted hoagie.
Video
Equipment
- Cutting board
Ingredients
- 2 cups shredded lettuce 1/4th head iceberg lettuce
- 6 slices deli pepperoni 1 ounce
- 6 slices deli salami 1 ounce
- 4 slices deli ham 2 ounces
- 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 sandwich rolls
- mayo for spreading
- 1 roma tomato optional
- 1 ripe avocado optional
Instructions
- Add all dressing ingredients to a large jar. Season with about 1/4 teaspoon each of salt & pepper. Seal and shake until smooth and fully combined. Chill for best flavor and shake again before using.
- Spread shredded lettuce evenly across a large cutting board. Sprinkle diced onion, banana peppers, and pickles over the top.
- Evenly layer pepperoni, salami, ham, and provolone over the veggies.
- Use a large knife to chop everything together, first in one direction, then crosswise. Keep chopping until finely diced to your liking.
- Drizzle dressing over the mixture to taste. Chop again to evenly coat everything. Add more dressing if needed.
- Slice hoagie rolls in half and toast until lightly golden. Spread both sides with mayo. Add tomato and avocado if using.
- Spoon the chopped mixture into the rolls, packing it in well. Serve right away.
Final step! Please let us know how it was by leaving a review.
Recipe Notes
Note 1: This makes more dressing than you’ll need, but I like having extra. Store in the fridge for up to 1 week and shake well to recombine. Use on more sandwiches, veggies, or salads. It’s so good!
Storage: Sandwiches are best eaten right after assembling. The filling doesn’t store well once dressed.
Nutrition
Serving: 1serving | Calories: 780kcal | Carbohydrates: 52g | Protein: 20g | Fat: 54g | Saturated Fat: 11g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 30g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 1272mg | Potassium: 523mg | Fiber: 6g | Sugar: 7g | Vitamin A: 548IU | Vitamin C: 9mg | Calcium: 279mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
