Chopped Italian Sandwich

Chopped Sub Sandwich Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Sub rolls: Italian sub rolls are perfect for making an Italian Grinder salad sandwich. However, feel free to use any buns you prefer. Any crusty bread sturdy enough to hold the ingredients without falling apart will work. I love French bread too, and that works well.
Genoa salami, capocollo, salami Calabrese: To add a variety of rich, robust Italian flavors to your sandwich.
Green leaf lettuce: Green leaf lettuce has a mild flavor and crisp texture that works beautifully in this sandwich. If you prefer an even crunchier bite, iceberg lettuce is another great option, while romaine adds a heartier texture.
Provolone cheese: The sharp, tangy flavor of provolone adds a delicious contrast to the salty meats.
Banana pepper rings, pepperoncini, red onion, green lettuce: These ingredients are used to add a zesty, refreshing crunch to your chopped Italian sandwich.
Red wine vinegar, extra virgin olive oil: These are used to make a simple and tasty vinaigrette to dress your sandwich filling.
Mayonnaise: Mixed with the other ingredients, mayo makes a creamy base for your sandwich filling.
Oregano (dried): The final touch, this herb will be used to garnish your sandwich and add a fragrant, aromatic note.

How to Make a Chopped Italian Sandwich

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Prepare the vegetables:  De-seed the pepperoncini and then chop them along with the banana peppers, red onion, and lettuce.
Prepare the meats and cheese:  Chop the variety of meats and cheese and add to a large bowl, along with the prepped veggies. I’ve tried chopping everything into larger pieces, but I find a finer chop works best. It keeps the filling together and makes sure you get a little bit of every ingredient in each bite.
Make the dressing:  Combine the remaining ingredients in a small bowl, then toss with the ingredients in the large bowl to make the filling.
Assemble the sandwiches:  Divide the meat and cheese between the subs, add the chopped salad on top, and finish with a sprinkling of oregano. I usually let the chopped filling sit for about 5 minutes before assembling the sandwiches. It gives the dressing a chance to coat everything evenly and the flavors come together even better.

Substitutions and Variations

Different ingredients: Don’t be afraid to mix it up – try different kinds of meat, such as turkey or roast beef, and different cheeses, like Swiss or cheddar.
Spicier: If you like things hot, try adding some hot sauce or swapping the mayonnaise for a spicy Italian dressing.
Vegetarian: You can easily make this sandwich vegetarian by omitting the meat and adding some other tasty ingredients like black olives or roasted red peppers.
Other additions: For a different twist, you can also add some other Italian favorites like parmesan cheese or some thick, juicy tomato slices.
Gluten-free bread: You can also easily switch out the Italian sub for some gluten-free bread instead to make this Italian sandwich gluten-free.

Serving Suggestions

Main: This hearty sandwich can be a meal in itself, but if you’re particularly hungry, you might want to add a side of some chips or fries.
Side: For a healthier option, a Green Goddess Salad or any easy side dish would work well. I’d recommend trying it with a side of Giardiniera or pasta salad – the contrasting textures and flavors really complement each other.

How to Store a Grinder Salad Sandwich

Store:  I’d recommend refrigerating it for half an hour before serving, so the flavors can meld and intensify. Or you can eat the sandwich as soon as it’s made or even make it a couple of hours ahead if you prefer and keep it refrigerated until serving.
If you’re making these ahead for a picnic or party, keep the chopped filling and rolls separate until just before serving. The filling actually tastes even better after chilling for 30 minutes, and the bread stays perfectly fresh.
Freeze:  This chopped Italian sub recipe isn’t suitable for freezing, as it can affect the texture and overall quality of the bread and filling.