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Chopped Sandwich

A quick, flavorful chopped sandwich combining ham, turkey, provolone, and veggies tossed in a vinegar dressing, ready in under 15 minutes.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 sandwiches
Course: Dinner, Lunch
Cuisine: Italian American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ounces deli ham roughly chopped
  • 4 ounces deli turkey roughly chopped
  • 3 ounces provolone cheese chopped into small pieces
  • 1 cup fresh tomato diced
  • 1/2 cup red onion finely diced
  • 1/3 cup roasted red bell peppers chopped
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 hoagie rolls split lengthwise
  • 2 leaves fresh basil optional

Equipment

  • Cutting board
  • Sharp chef's knife
  • Medium mixing bowl
  • Measuring spoons
  • Measuring cups
  • Wooden spoon or spatula for mixing
  • Bread knife for slicing hoagie rolls

Method
 

  1. Place deli ham and turkey on a cutting board and chop into roughly 1/4 to 1/2 inch bite-sized pieces.
  2. Chop provolone cheese into small pieces slightly smaller than the meat chunks.
  3. Dice tomato, red onion, and roasted red bell peppers into similar-sized pieces.
  4. Combine chopped ham, turkey, provolone, tomato, red onion, and roasted peppers in a medium mixing bowl.
  5. In a small bowl or container, whisk together red wine vinegar, olive oil, dried oregano, salt, and black pepper.
  6. Pour dressing over the chopped mixture and stir with a wooden spoon or spatula until evenly coated.
  7. Let the mixture sit at room temperature for 2 to 3 minutes to allow flavors to meld.
  8. Slice hoagie rolls lengthwise and optionally remove some interior crumb to reduce density.
  9. Divide the chopped filling evenly between the two hoagie rolls, including any pooled dressing.
  10. Top each sandwich with a fresh basil leaf if desired, press halves together gently, and serve immediately.

Notes

Make the chopped filling up to 4 hours in advance and store in an airtight container; assemble sandwiches just before serving to keep the bread from getting soggy.