Name: Chopped Italian Sandwich
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 4 oz deli ham; 4 oz salami; 4 oz pepperoni; 4 oz provolone cheese; 2 generous cups shredded iceberg lettuce (or 3 oz leafy lettuce); 2 sliced intact rings of red onion (about 2 oz); 1/4 cup banana pepper rings; 1 large tomato, sliced; 4 sub or hoagie rolls (8-inch each); 1/4 cup mayonnaise; 2 tbsp red wine vinegar; 3 tbsp Italian salad dressing; 1 tbsp Italian seasoning; Salt and pepper to taste

Hey, Sandwich Lovers! Let’s Chop It Up!

Picture this: It’s Saturday afternoon, the sun’s shining, and your crew’s rolling up hungry after a hike. Or maybe it’s just another Tuesday, and you’re staring into the fridge thinking, “How do I turn these deli scraps into something epic?” Friends, meet your new kitchen MVP—the Chopped Italian Sandwich. This ain’t just some stacked sub; it’s a flavor party where every bite’s a confetti cannon of zesty, savory goodness. We’re talking tender ham, spicy pepperoni, briny peppers, crisp lettuce, and melty provolone—all chopped into bite-sized confetti and tossed in a tangy homemade dressing that’ll make your taste buds dance. No fancy skills needed, just a knife, a bowl, and 10 minutes flat. Perfect for picnics, game-day feeds, or when you need a lunch that punches above its weight. So grab your favorite cutting board—let’s turn that hoagie hustle into a chop-and-toss triumph!

Why This Sandwich? A Tale of Two Picnics

Chopped Italian Sandwich

Print Recipe

This chopped Italian sandwich is your deli favorite reimagined—bold, zesty, and made to share! Loaded with meats, cheese, fresh veggies, and a tangy homemade dressing, every bite bursts with savory goodness. It’s your next go-to for quick lunches, picnics, or feeding a hungry crowd.

Author: Wyatt Porter
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 1x

Ingredients

Scale

For the Sandwich:

4 oz deli ham

4 oz salami

4 oz pepperoni

4 oz provolone cheese

2 generous cups shredded iceberg lettuce (or 3 oz leafy lettuce)

2 sliced intact rings of red onion (about 2 oz)

1/4 cup banana pepper rings

1 large tomato, sliced

4 sub or hoagie rolls (8-inch each)

For the Dressing:

1/4 cup mayonnaise

2 tbsp red wine vinegar

3 tbsp Italian salad dressing

1 tbsp Italian seasoning

Salt and pepper to taste

Instructions

Chop ham, salami, pepperoni, provolone, lettuce, onion, banana peppers, and tomato into bite-sized pieces.

In a bowl, whisk together mayo, red wine vinegar, Italian dressing, Italian seasoning, salt, and pepper.

Add chopped sandwich ingredients to the bowl and toss until everything is evenly coated with dressing.

Scoop the mixture into the sub rolls and press lightly.

Serve fresh and enjoy every loaded, tangy bite!

Nutrition

Calories: 520 kcal
Sugar: 4g
Sodium: 1200mg
Fat: 32g
Carbohydrates: 34g
Fiber: 2g
Protein: 28g

This recipe’s got roots, y’all. Back in my college days, my buddy Rico ran a sub shop that stayed open ’til 3 a.m.—our holy grail after band gigs. One rainy night, Rico was out of rolls. Undeterred, he grabbed a tub, chopped everything—salami, peppers, even the bread!—tossed it with dressing, and handed us forks. “Think of it as… Italian salad’s rowdy cousin,” he grinned. We devoured it standing in the drizzle, rain dripping off the awning. That messy, glorious mashup became our ritual. Years later, when my niece’s soccer team invaded my backyard (hungrier than a pack of wolves), Rico’s “chopped magic” saved the day. No assembly line, no squished bread—just one big bowl, forks for all, and happy kids. That’s the spirit of this sandwich: unplanned, unfussy, and utterly unforgettable.

Gather Your Flavor Crew

Here’s your dream team! Don’t stress over exact brands—this is flexible.

Deli Ham (4 oz): Adds sweet, smoky depth. Swap tip: Turkey or capicola work great!
Salami & Pepperoni (4 oz each): The spicy backbone. Chef’s hack: Use hot soppressata for extra kick!
Provolone (4 oz): Creamy meltiness. Swap tip: Mozzarella for mildness, sharp cheddar for punch.
Iceberg Lettuce (2 cups): Crunch central! Chef’s insight: Romaine works, but iceberg’s crispness holds up best.
Red Onion (2 oz): Zingy bite. Soak in ice water for 5 mins if you want milder flavor.
Banana Peppers (¼ cup): Tangy brightness! Swap tip: Pepperoncini or jalapeños for heat.
Tomato (1 large): Juicy freshness. Remove seeds to prevent sogginess.
Hoagie Rolls (4): Sturdy vessels. Chef’s hack: Toast ’em with garlic butter!

For That Zippy Dressing:

Mayo (¼ cup): Creamy base. Swap tip: Greek yogurt for tang.
Red Wine Vinegar (2 tbsp): Bright acidity. Lemon juice works in a pinch!
Italian Dressing (3 tbsp): Herb-packed shortcut. Chef’s insight: Whip your own with olive oil, oregano, and garlic powder if you’re feeling fancy.
Italian Seasoning (1 tbsp): Flavor booster. Rub between fingers before adding to wake up the herbs!
Salt & Pepper: Season to taste—don’t skip the taste-test!

Let’s Get Chopping! Your Foolproof Roadmap

Step 1: Chop Like a Boss (5 mins)
Grab your sharpest knife. Chop ham, salami, pepperoni, and provolone into ¼-inch bits—small enough to mix evenly, big enough to still taste the meaty goodness. Now, dice lettuce, onion, banana peppers, and tomato into similar-sized pieces. Chef’s hack: Pile meats together and chop crosswise for speed! Tip: Pat tomatoes dry with a paper towel to keep things crisp.

Step 2: Whisk That Dressing (2 mins)
In a large bowl, whisk mayo, red wine vinegar, Italian dressing, and Italian seasoning until smooth. Season with salt and pepper. Chef’s secret: Taste it! Want more zing? Add vinegar. More herbiness? Sprinkle in extra oregano.

Step 3: Toss It All Together! (3 mins)
Dump ALL chopped ingredients into the bowl with the dressing. Gently toss with two big spoons—like you’re folding clouds—until every piece glistens. Critical tip: Don’t over-mix or the lettuce wilts! Stop when it’s just coated.

Step 4: Load & Squish (1 min)
Slice rolls lengthwise (don’t cut through!). Scoop filling generously into each roll. Press down lightly—this helps the bread soak up dressing. Game-changer: For crunch-obsessed folks (like me!), toast rolls in a 400°F oven for 5 mins first.

How to Serve It Up Right

Slide these bad boys onto a rustic wooden board with extra banana peppers and pickles on the side. For picnics? Wrap each sandwich tightly in parchment paper—twist the ends like candy—to keep ’em neat. Pair with salt-and-vinegar chips or a chilled cucumber salad. Pro move: Serve the filling in a bowl with toasted bread wedges for DIY scooping! Makes feeding a crowd a breeze.

Shake It Up! 5 Tasty Twists

1. Mediterranean Magic: Swap meats for grilled chicken, add feta, olives, and a lemon-herb dressing.
2. Vegetarian Vibes: Skip meats, add chickpeas, roasted red peppers, and artichokes. Use balsamic in the dressing!
3. Spicy Devil: Double the pepperoni, add pickled jalapeños, and a dash of hot honey to the dressing.
4. Low-Carb Life: Serve in lettuce cups or bell pepper “boats.”
5. Seafood Sensation: Toss in chopped shrimp or lump crab with Old Bay seasoning.

Wyatt’s Whispered Wisdom

This recipe’s evolved from “midnight desperation meal” to my most-requested crowd-pleaser. I once made it for 30 people using a giant salad spinner to toss everything—chaotic, but legendary! Over time, I learned: chop size matters (too small = mushy), and dressing timing is key (toss RIGHT before serving). Funny story: My nephew called it “confetti sandwich” and demanded it for his birthday—with extra pepperoni “sprinkles.” Adapt it, own it, and always make extra. Leftovers? Fry it in a skillet with eggs next morning—trust me.

Your Questions, My Answers

Q: Can I make this ahead?
A: Prep components separately! Chop veggies/meats (store in fridge), make dressing (keep sealed), and combine just before serving. Assembled sandwiches get soggy after ~1 hour.

Q: Help! My sandwich is soggy.
A: Three fixes: 1) Pat tomatoes dry, 2) Toast your rolls, 3) Don’t overdress! Start with ¾ dressing, add more if needed.

Q: Can I use different meats?
A: Absolutely! Mortadella, turkey pastrami, or even grilled sausage work. Aim for 12 oz total protein. Pro tip: Balance fatty meats (like pepperoni) with leaner ones (roast beef).

Q: Too salty? Help!
A: Rinse banana peppers/olives if using jarred. Low-sodium meats help. Balance with a squeeze of lemon in dressing.

Nutrition Facts (Per Serving)

Final Thoughts

The Chopped Italian Sandwich isn’t just a recipe—it’s a vibe. It’s what happens when bold deli flavors, crunchy veggies, and a zippy dressing join forces in one ridiculously satisfying, no-fuss bite. Whether you’re feeding a hungry crew, meal-prepping like a champ, or just craving a sandwich that’s anything but basic, this beauty delivers. It’s flexible, fun, and full of that backyard-gathering, late-night-snack, kitchen-sink energy we all secretly love. So the next time your fridge is looking random and your people are looking ravenous, grab your knife, channel your inner sandwich artist, and get to chopping. Flavor magic awaits!