Chopped Italian Sandwich
This chopped Italian sandwich recipe combines chopped savory cured meats, provolone, and pepperoncini and is served in Italian sub rolls.
Servings: 6
Ingredients
- 6 sub rolls Italian
- 6 Slices Genoa salami
- 6 Slices capocollo
- 6 Slices salami Calabrese
- 6 Slices provolone cheese
- ⅓ Cup banana pepper rings from a jar
- 3 pepperoncini from a jar
- 1 red onion
- 2 Cups green lettuce chopped
- 2 Tablespoon red wine vinegar
- 2 Tablespoon olive oil extra-virgin
- 1 ½ Cups mayonnaise
- ½ Teaspoon salt
- 1 Teaspoon black pepper coarsely ground
- 2 Teaspoon oregano dried, plus more for garnish
Instructions
- Remove seeds from pepperoncini and discard. Finely chop banana peppers, pepperoncini, red onion, and lettuce. Add to a large mixing bowl.
- Next, chop calabrese salami, Genoa salami, capocollo, and provolone cheese into small pieces. Add to the mixing bowl.
- Add mayo, red wine vinegar, olive oil, salt, pepper, and oregano to the bowl.
- Use a wooden spoon and thoroughly mix chopped sandwich ingredients until well combined.
- Scoop into the sub rolls and top with a pinch of oregano.
Video
Notes
Choose sturdy rolls: Soft bakery hoagie or sub rolls work best because they're sturdy enough to hold the hearty filling without falling apart. Avoid rolls that are too soft, as they'll quickly become soggy once the dressing is added.
Chop everything into small pieces: Take a few extra minutes to finely chop the meats, cheese and vegetables. Smaller pieces mix together more evenly, making every bite perfectly balanced and much easier to eat than a traditional layered sub.
Mix well before assembling: Toss the chopped ingredients thoroughly with the mayonnaise, vinegar, olive oil and seasonings so every ingredient is lightly coated. I like to let the mixture sit for about 5 minutes before filling the rolls to give the flavors a chance to come together.
Don't overdress the filling: You want every bite to be flavorful, but not soggy. Add just enough dressing to coat the ingredients evenly while keeping the lettuce crisp and the bread fresh.
Serve right away for the best texture: This sandwich is at its crispiest right after assembling. If you're making it ahead, keep the chopped filling and the rolls separate until you're ready to serve.
Chop everything into small pieces: Take a few extra minutes to finely chop the meats, cheese and vegetables. Smaller pieces mix together more evenly, making every bite perfectly balanced and much easier to eat than a traditional layered sub.
Mix well before assembling: Toss the chopped ingredients thoroughly with the mayonnaise, vinegar, olive oil and seasonings so every ingredient is lightly coated. I like to let the mixture sit for about 5 minutes before filling the rolls to give the flavors a chance to come together.
Don't overdress the filling: You want every bite to be flavorful, but not soggy. Add just enough dressing to coat the ingredients evenly while keeping the lettuce crisp and the bread fresh.
Serve right away for the best texture: This sandwich is at its crispiest right after assembling. If you're making it ahead, keep the chopped filling and the rolls separate until you're ready to serve.
Nutrition
Calories: 974kcal | Carbohydrates: 37g | Protein: 28g | Fat: 79g | Saturated Fat: 19g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 26g | Trans Fat: 0.1g | Cholesterol: 120mg | Sodium: 2358mg | Potassium: 385mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1106IU | Vitamin C: 3mg | Calcium: 176mg | Iron: 11mg
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