Chopped Italian Sandwich
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This Chopped Italian Sandwich is loaded with deli meats, cheeses, crisp veggies, and a tangy dressing. Every bite is perfect, and it is ready in 15 minutes!
If you love this recipe, you should try my Italian Chopped Salad, Italian Sub Sandwich, and Hot Italian Sliders.
Quick Look: Chopped Italian Sandwich
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 2
- Dietary Info: High-protein, customizable
- Method: Chopping + assembling
- Technique: Fine chopping for even flavor distribution
- Flavor/Texture: Savory, tangy, crunchy, creamy
Why You’ll Love This Family Favorite!
This reminds me of the kind of sandwich you would grab at a busy Italian deli, where everything is fresh, simple, and made with care. The magic here is in the chopping. It might feel different at first, but once you try it, you’ll never go back. Every bite is balanced, flavorful, and honestly… a little addictive.
Try my Italian Sausage Sandwich and Best Grilled Chicken Sandwich next!
Made With Amore,
Table of Contents
Simple Ingredients
There are a handful of key ingredients that give this chopped Italian sandwich its signature flavor, texture, and classic deli-style appeal.
- Italian Deli Meats (salami, ham, pepperoni): Layered, savory flavor that makes this sandwich bold and satisfying
- Provolone Cheese: Classic Italian cheese with a slightly sharp, melty bite
- Bocconcini Mozzarella: Soft and creamy for a fresh contrast to the cured meats
- Roasted Red Peppers: Sweet, smoky depth that elevates every bite. Check out my recipe for homemade Roasted Peppers!
- Olive Oil + Red Wine Vinegar: The signature Italian dressing that ties everything together
See recipe card for full information on ingredients and quantities.
Variations & Substitutions
- Cheese Variations: Swap provolone for mozzarella or shaved parmesan. You’ll love my Caprese Sandwich.
- Meat Substitutions: Add capicola or mortadella for a more authentic mix, or shredded rotisserie chicken for a lighter version. Try my Italian Mortadella Sandwich next!
- Make it Spicy: Try a spicy version with hot giardiniera.
- Low-Carb Version: Make it low-carb and serve in lettuce wraps.
How to Make a Chopped Italian Sandwich
Every bite of this chopped Italian sandwich is loaded with bold, savory flavor, creamy richness, and just the right crunch to keep you coming back for more. Follow the step-by step photos and see the recipe card at the bottom for a printable version.
- On a large cutting board, pile the salami, ham, pepperoni, provolone, and bocconcini.
- Now, add the roasted red peppers, tomato, red onion, and banana peppers (if using).
- Finally, add the lettuce and basil. Using a large sharp knife, chop everything together until finely chopped into small, even pieces. This step makes the sandwich—don’t rush.
- In a bowl, whisk together the dressing ingredients.
- Add the dressing on top and sprinkle with Italian seasoning, salt, and pepper. Continue chopping and folding the mixture until everything is well combined and coated.
- You want it cohesive, not chunky.
- Slice your rolls (sub, hoagie, or ciabatta) and lightly toast if desired. Ciabatta gives a slightly more rustic, chewy bite—so good here. Scoop the chopped mixture evenly into each roll, pressing gently so it holds together.
- Serve immediately with giardiniera on the side, if desired, for an extra punch of tangy heat.
Chopped Italian Sandwich FAQs
Store the chopped filling separately in an airtight container up to 2 days. You’ll want to assemble your sandwiches fresh for the best texture.
A good-quality Italian vinaigrette from the store will work perfectly in a pinch.
No, but chopping helps everything meld together so you get a bit of every flavor in each bite.
Serving Suggestions
This chopped Italian sandwich is perfect served cold and piled high on a toasted sub roll or No Knead Italian Ciabatta Bread, especially alongside easy, flavorful sides that round out a casual Italian-style meal. I love pairing it with dishes like Tortellini Pasta Salad, a crisp Chopped Salad, or Caprese Pasta Salad for a fresh, hearty spread, and it also goes really well with No Bake Lemon Bars with Graham Cracker Crust or Strawberry Rhubarb Cobbler if you want something sweet to end your meal.
My Pro Tips
Recipe Tips
- Chop smaller than you think, it makes a huge difference
- Use a large, sharp knife, not a small one, for control
- Toast the bread lightly so it doesn’t get soggy
- Add dressing gradually; you want it coated, not drenched
- Let it sit 2–3 minutes before assembling for a deeper flavor
More Sandwich Recipes You’ll Love
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Chopped Italian Sandwich
Ingredients
- 2 sub rolls, hoagie rolls, or ciabatta rolls
- 3 oz salami, thinly sliced
- 3 oz deli ham, or proscuitto
- 2 oz pepperoni, or capocollo
- 2 oz provolone cheese
- ½ cup bocconcini mozzarella, small fresh mozzarella balls, halved
- ½ cup roasted red peppers, sliced
- 1 cup shredded iceberg or romaine lettuce
- 1 medium tomato, diced
- ¼ small red onion, thinly sliced
- ¼ cup fresh basil leaves, roughly chopped
- ⅓ cup sliced banana peppers, optional
Dressing:
- 3 tablespoons mayonnaise
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Italian seasoning
- ¼ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
For Serving (Optional):
- Giardiniera, on the side
Instructions
- Prep the board: On a large cutting board, pile the salami, ham, pepperoni, provolone, bocconcini, roasted red peppers, lettuce, tomato, red onion, basil, and banana peppers (if using).
- Chop everything finely: Using a large sharp knife, chop everything together until finely chopped into small, even pieces. This step makes the sandwich—don’t rush it.
- Season and dress: Spread the mixture slightly, then drizzle with mayonnaise, olive oil, and red wine vinegar. Sprinkle with Italian seasoning, salt, and pepper.
- Chop and mix again: Continue chopping and folding the mixture until everything is well combined and coated. You want it cohesive, not chunky.
- Prepare the bread: Slice your rolls (sub, hoagie, or ciabatta) and lightly toast if desired. Ciabatta gives a slightly more rustic, chewy bite—so good here.
- Assemble: Scoop the chopped mixture evenly into each roll, pressing gently so it holds together.
- Serve: Serve immediately with giardiniera on the side, if desired, for an extra punch of tangy heat.
Notes
- Chop smaller than you think, it makes a huge difference
- Use a large, sharp knife, not a small one, for control
- Toast the bread lightly so it doesn’t get soggy
- Add dressing gradually; you want it coated, not drenched
- Let it sit 2–3 minutes before assembling for a deeper flavor
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
