Ultimate Chopped Italian Sandwich (Print version)
A deli-style chopped Italian sandwich with crisp lettuce, salty meats, provolone, peppers, and creamy grinder dressing in toasted rolls.
# Ingredients:
For the creamy Italian dressing
01 -
1/2 cup (115 g) mayonnaise
02 -
2 tablespoons extra-virgin olive oil
03 -
1 1/2 tablespoons red wine vinegar
04 -
1 teaspoon Dijon mustard
05 -
1 teaspoon dried oregano
06 -
1/2 teaspoon garlic powder
07 -
1/4 teaspoon red pepper flakes
08 -
1/4 teaspoon kosher salt, plus more to taste
09 -
1/4 teaspoon black pepper
For the sandwich filling
10 -
4 Italian sub rolls or hoagie rolls, split
11 -
3 cups (210 g) finely shredded iceberg lettuce, very dry
12 -
6 oz (170 g) thin-sliced deli ham
13 -
4 oz (115 g) thin-sliced Genoa salami
14 -
3 oz (85 g) sliced pepperoni
15 -
5 oz (140 g) sliced provolone cheese
16 -
1 cup (150 g) seeded and chopped tomatoes
17 -
1/3 cup (50 g) finely chopped red onion
18 -
1/3 cup (55 g) chopped banana peppers or pepperoncini
19 -
2 tablespoons grated Parmesan cheese
# Instructions:
01 -
Whisk the mayonnaise, olive oil, red wine vinegar, Dijon, oregano, garlic powder, red pepper flakes, salt, and black pepper in a small bowl until smooth. Taste and adjust the salt or vinegar.
02 -
Place the split rolls cut side up under a broiler or in a toaster oven for 1-2 minutes, just until lightly crisp at the edges. Let them cool while you chop the filling.
03 -
On a large cutting board, pile the lettuce, ham, salami, pepperoni, provolone, tomatoes, red onion, banana peppers, and Parmesan. Chop with a sharp knife until the mixture is bite-size but still textured.
04 -
Transfer the chopped filling to a large bowl. Add about two-thirds of the dressing and toss with tongs. Add more dressing only if the filling needs it.
05 -
Spoon the dressed filling into the toasted rolls, packing it in gently. Slice each sandwich in half and serve right away.
# Good to know:
01 -
Best served immediately after dressing the filling.
02 -
Keep the dressing separate for make-ahead lunches.
03 -
Use a very sharp knife so the filling stays chopped, not mashed.