Chopped Italian Sandwich

Ready in just 15 minutes and layered with all the flavors I grew up loving. Everything is finely chopped, tossed together, and dressed just right so every bite is balanced, fresh, and full of that classic Italian deli taste. Simple, rustic, and so satisfying. Mangia!

Prep Time15

Total Time15

Course: Brunch, lunch, sandwich

Cuisine: Italian/ American

Keyword: chopped sandwich, sandwich Italian

Servings: servings

Author: Elena Davis

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

US Customary - Metric

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