Chopped Italian Sandwich

Viral chopped Italian sandwich with deli meats, provolone, veggies and zesty dressing all mixed up and stuffed into a roll. Easy, no-cook and packed with flavor.

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Prep Time 15

Chilling Time 10

Total Time 25

Servings: 4

Course: Lunch

Cuisine: Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

For the Chopped Filling

8 oz deli salami sliced
8 oz deli capicola or prosciutto sliced
8 oz deli ham sliced
8 oz provolone cheese sliced
2 cups romaine lettuce chopped
1 large tomato diced
½ red onion thinly sliced
½ cup pepperoncini or banana peppers sliced
¼ cup grated Parmesan cheese

For the Dressing

¼ cup Italian dressing
2 Tbsp mayonnaise
1 tsp dried oregano
½ tsp red pepper flakes optional

For Assembly

4 hoagie rolls or sub buns
Extra Italian dressing for drizzling

Equipment

Large cutting board
Sharp chef’s knife
Large mixing bowl
Tongs or gloved hands
Serrated knife for rolls
Measuring cups and spoons

Method

Stack deli meats, cheese, and veggies on a large cutting board. Chop everything into small, bite-sized pieces (about ¼-inch). Work in batches if needed for even chopping.
In a large mixing bowl, whisk together Italian dressing, mayonnaise, oregano, and red pepper flakes until smooth.
Add all chopped ingredients to the bowl with the dressing. Toss with tongs or gloved hands until everything is evenly coated. Taste and add more dressing if needed.
Cover bowl and refrigerate 10 minutes to let flavors meld.
Slice hoagie rolls lengthwise. Stuff each roll with generous amount of chopped mixture. Drizzle extra dressing on top. Close rolls and serve immediately.

Notes

Use a sharp knife for clean chops-dull knives make it messy.
Chill filling 10 minutes for better flavor, but eat same day for crisp veggies.
Toast rolls lightly if you want extra crunch.
Add olives or artichokes for more Italian flair.
Store leftovers in fridge up to 1 day, but bread gets soggy fast.
Go easy on dressing first-you can always add more.