Go Back

Chopped Italian Sandwich

This chopped Italian sandwich takes everything you love about a classic Italian sub and transforms it into something entirely different and surprisingly addictive. Every bite delivers the perfect ratio of salty cured meats, tangy peppers, creamy cheese, and crisp lettuce, all bound together by a garlicky vinaigrette.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Lunch, Main Dish
Cuisine: American, Italian American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Filling
  • 4 ounces Genoa salami sliced
  • 4 ounces capicola sliced
  • 3 ounces pepperoni sliced
  • 4 ounces provolone cheese sliced
  • 2 cups iceberg lettuce roughly chopped
  • 2 medium Roma tomatoes seeded and diced
  • 1/4 cup red onion thinly sliced
  • 1/2 cup pepperoncini peppers drained and sliced
  • 1/4 cup black olives sliced
  • 8 to 10 fresh basil leaves
Italian Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 2 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes optional
Assembly
  • 4 fresh hoagie rolls or sub rolls
  • 4 tablespoons mayonnaise optional

Equipment

  • Large cutting board
  • Sharp chef knife
  • Large mixing bowl
  • Small bowl or jar for dressing
  • Whisk or fork
  • Serrated bread knife
  • Measuring cups and spoons

Method
 

  1. Prepare the Italian Vinaigrette: Add olive oil, red wine vinegar, minced garlic, oregano, dried basil, salt, pepper, and red pepper flakes to a small bowl. Whisk vigorously until the dressing emulsifies and looks slightly creamy.
  2. Stack and Chop the Meats: Layer the salami, capicola, and pepperoni slices on top of each other on your cutting board. Using your chef knife, chop through the stack in a crosshatch pattern until you have roughly half inch pieces.
  3. Chop the Cheese: Stack the provolone slices and chop them into similar sized pieces as the meat. Add the chopped cheese directly on top of the meat pile on your cutting board.
  4. Prepare the Vegetables: Chop the iceberg lettuce into bite sized pieces. Dice the tomatoes after removing the seeds, slice the red onion thinly, and chop the pepperoncini and olives.
  5. Combine and Chop Everything Together: Add all the vegetables and fresh basil to the meat and cheese pile on your cutting board. Run your knife through the entire mixture repeatedly, chopping and turning until everything is uniformly sized and well combined.
  6. Transfer and Dress the Filling: Scoop the chopped mixture into your large mixing bowl. Pour about three quarters of the vinaigrette over the filling and toss thoroughly to coat everything evenly.
  7. Prepare the Bread: Slice each hoagie roll lengthwise, leaving a hinge on one side so it opens like a book. If desired, spread a thin layer of mayonnaise on both cut sides of each roll.
  8. Assemble the Sandwiches: Drizzle a small amount of remaining vinaigrette on the bottom half of each roll. Pile a generous portion of the chopped filling onto each sandwich, pressing down gently to compact it.
  9. Close and Rest the Sandwiches: Close each sandwich and press down firmly but gently. Let the assembled sandwiches rest for 2 to 3 minutes before cutting, allowing the bread to absorb some of the dressing.
  10. Slice and Serve: Using a sharp serrated knife, cut each sandwich in half on a diagonal. Serve immediately for the best texture, or wrap tightly for later.

Notes

For the cleanest cut and most Instagram worthy cross section, wrap the assembled sandwich tightly in parchment paper, let it rest for 5 minutes, then slice right through the paper. The chopped filling stores beautifully and actually improves as the flavors meld together. Keep the bread separate for best results and store undressed filling in an airtight container for up to 3 days.