TikTok Tested: Chopped Italian Sandwich
TikTok Tested: Chopped Italian Sandwich is a medium Italian-American recipe that serves 2. 950 calories per serving. Recipe by Blackstone Griddles on YouTube.
Prep: 17 min | Cook: 20 min | Total: 47 min
Cost: $21.30 total, $10.65 per serving
Ingredients
- 1 large French Bread (Pizza Loaf) (about 12‑inch loaf, split lengthwise)
- 3 Tbsp Unsalted Butter (softened, cut into cubes)
- 1 Tbsp Olive Oil (for mixing with butter)
- 2 Garlic Cloves (minced)
- 1 tsp Fresh Oregano (chopped)
- 4 oz Salami (Copa Style) (sliced thin)
- 4 oz Pepperoni (sliced thin)
- 4 oz Deli Ham (sliced thin)
- 2 slices Swiss Cheese (about 2 oz total)
- 2 slices Provolone Cheese (about 2 oz total)
- 4 oz Pickles (CJ’s Famous) (sliced thin)
- 2 oz Banana Peppers (sliced)
- 2 oz Sun‑Dried Tomatoes (oil‑packed) (chopped)
- 2 leaves Romaine Lettuce (torn into bite‑size pieces)
- 2 Tbsp Mayonnaise (full‑fat)
- 1 tsp Red Wine Vinegar
- 1 Tbsp Olive Garden Italian Dressing (store‑bought)
- 1 tsp Sriracha Hot Sauce (adds mild heat)
Instructions
Make the Special Sauce
In a small bowl combine mayonnaise, red wine vinegar, Olive Garden Italian dressing, and sriracha. Stir until smooth.
Time: PT5M
Prep All Fillings
Slice salami, pepperoni, ham, pickles, banana peppers, and sun‑dried tomatoes. Mince garlic, chop oregano, and tear romaine lettuce into bite‑size pieces.
Time: PT10M
Butter and Season the Bread
Split the French loaf lengthwise. Spread softened butter on both cut sides, then sprinkle minced garlic and chopped oregano over the buttered surfaces.
Time: PT2M
Preheat the Blackstone
Turn on the Blackstone griddle: set one zone to medium‑low (about 350°F) and a second zone to low for gentle toasting.
Time: PT5M
Temperature: 350°F
Toast the Bread
Place the buttered sides down on the medium‑low zone. Toast until golden brown, about 3‑4 minutes, then flip to lightly toast the opposite side for another 2 minutes.
Time: PT5M
Temperature: 350°F
Crisp the Cold Cuts
On the low‑heat zone, spread salami, pepperoni, and ham in a single layer. Cook, stirring occasionally, until the edges become crispy and the fat renders, about 4‑5 minutes.
Time: PT5M
Temperature: 350°F
Assemble the Sandwich
On the toasted bottom half of the bread, layer Swiss and provolone cheese, then add the crispy meats, pickles, banana peppers, sun‑dried tomatoes, romaine, and a generous drizzle of the special sauce. Top with the other half of the loaf.
Time: PT3M
Melt the Cheese
Return the assembled sandwich to the griddle, press lightly with a spatula, and melt the cheese for 2‑3 minutes until gooey.
Time: PT3M
Temperature: 350°F
Rest, Slice, and Serve
Remove the sandwich, let it rest for 2 minutes, then slice into manageable portions. Serve immediately with a cold glass of milk or your favorite beverage.
Time: PT2M
Nutrition Facts
- Calories
- 950
- Protein
- 45 g
- Carbohydrates
- 70 g
- Fat
- 55 g
- Fiber
- 5 g
Dietary info: Contains meat, High protein, Not vegetarian, Contains soy (may be in processed meats)
Allergens: Dairy, Gluten, Eggs
Ingredient Substitutions
- Instead of French Bread (Pizza Loaf): Italian hoagie roll, Baguette
- Instead of Unsalted Butter: Margarine, olive oil
- Instead of Olive Oil: vegetable oil
- Instead of Garlic Cloves: garlic powder (1/4 tsp)
- Instead of Fresh Oregano: dried oregano (1/2 tsp)
- Instead of Salami (Copa Style): genoa salami
- Instead of Pepperoni: spicy salami
- Instead of Deli Ham: turkey ham
- Instead of Swiss Cheese: Gruyère
- Instead of Provolone Cheese: mozzarella
- Instead of Pickles (CJ’s Famous): dill pickle spears
- Instead of Banana Peppers: pepperoncini
- Instead of Sun‑Dried Tomatoes (oil‑packed): regular tomatoes, roasted
- Instead of Romaine Lettuce: iceberg lettuce
- Instead of Mayonnaise: Greek yogurt (same amount)
- Instead of Red Wine Vinegar: white wine vinegar
- Instead of Olive Garden Italian Dressing: Italian vinaigrette
- Instead of Sriracha Hot Sauce: hot sauce
Equipment Needed
- Blackstone Griddle
- Cutting Board
- Chef's Knife
- Mixing Bowl
- Small Sauce Bowl
- Spatula
- Tongs
- Measuring Spoons (optional)
- Butter Brush (optional)
Critical Steps — Do Not Skip
- Preheating the Blackstone to the correct temperature
- Toasting the buttered bread without burning
- Crisping the cold cuts until they release oil and become crunchy
- Melting the cheese evenly without over‑cooking the bread
Chef Tips from the Video
- Use a light press with a spatula while melting the cheese to encourage even melt without crushing the sandwich.
- For extra aroma, add a pinch of smoked paprika to the butter before spreading on the bread.
- If you like extra heat, drizzle a few drops of extra sriracha over the top just before serving.
Troubleshooting
Bread burned before the butter could melt.
Reduce the griddle temperature to medium‑low and add a thin layer of olive oil to the butter to raise its smoke point.
Cold cuts turned soggy instead of crispy.
Make sure the griddle is hot enough and avoid crowding the surface; cook in a single layer and let the fat render.
Sandwich is too salty.
Use low‑sodium deli meats and reduce added salt in the sauce; taste the sauce before adding.
Storage
Refrigerator: Wrap tightly in foil or airtight container; best within 24 hours.
Freezer: Not recommended; texture of toasted bread and crisp meats degrades.
Room temperature: Can sit out for up to 1 hour after cooking; keep covered.
Make-Ahead Tips
- Prepare the special sauce up to 24 hours in advance and store in the fridge.
- Slice all vegetables and meats ahead of time; keep them in separate containers.
- Butter the bread and store it wrapped; toast just before serving for maximum crunch.
Frequently Asked Questions
What is the cultural significance and history of the Italian sub in American cuisine?
The Italian sub, also known as the hoagie or hero, originated with Italian immigrants in the early 20th‑century Northeastern United States. It became a staple of deli culture, combining cured meats, cheese, and tangy pickles on crusty bread—a portable, flavorful meal that reflects the melding of Italian flavors with American sandwich tradition.
What are the traditional regional variations of Italian sub sandwiches in the United States?
In Philadelphia the sandwich is called a hoagie and often includes lettuce, tomato, and onions. In New York it’s known as a hero and may feature provolone and hot peppers. In the Midwest, a “Italian grinder” adds salami and pepperoni, similar to the version shown on the Blackstone Griddles channel.
How is the Italian sub traditionally served in Italian‑American delis?
Traditionally the sub is served cold, sliced lengthwise, with the meats and cheese layered on a fresh roll. It’s often drizzled with oil, vinegar, and Italian seasoning, and accompanied by chips or a pickle spear.
What occasions or celebrations is the Italian sub traditionally associated with in Italian‑American culture?
Italian subs are popular at family picnics, sports tailgates, and casual gatherings. They’re also a go‑to lunch for workers and a staple at community festivals celebrating Italian heritage.
What makes the Tick Tock Tested Chopped Italian Sandwich special in the context of Italian‑American cuisine?
This version deconstructs the classic sub, crisps the cold cuts on a Blackstone griddle, and then chops everything into bite‑size pieces. The added buttery toasted bread and a light mayo‑vinegar sauce give new texture while preserving the familiar flavor profile.
What are the most common mistakes to avoid when making the Tick Tock Tested Chopped Italian Sandwich?
Common errors include burning the buttered bread, overcrowding the griddle which prevents the meats from crisping, and adding too much sauce which makes the sandwich soggy. Keep the heat moderate and work in batches for best results.
Why does this recipe toast the bread with butter and garlic instead of just using olive oil?
Butter adds a rich, nutty flavor and helps the garlic adhere to the bread, while a small amount of olive oil raises the smoke point, preventing the butter from burning too quickly on the hot griddle.
Can I make the Tick Tock Tested Chopped Italian Sandwich ahead of time and how should I store it?
Yes, you can prep the sauce, slice the vegetables, and crisp the meats up to a day ahead. Store each component in airtight containers in the refrigerator, then assemble and melt the cheese on the griddle just before serving.
What texture and appearance should I look for when the cold cuts are properly crisped?
The edges of the salami, pepperoni, and ham should turn golden‑brown and slightly curled, releasing a small amount of rendered fat. They should be crunchy but not burnt, providing a satisfying snap when bitten.
What does the YouTube channel Blackstone Griddles specialize in?
The YouTube channel Blackstone Griddles specializes in outdoor griddle cooking, showcasing recipes that make the most of the Blackstone flat‑top grill. Their videos focus on high‑energy, fun cooking challenges, product demos, and creative twists on classic dishes.
How does the YouTube channel Blackstone Griddles' approach to Italian‑American cooking differ from other cooking channels?
Blackstone Griddles emphasizes the unique searing and crisping capabilities of a flat‑top griddle, often deconstructing traditional sandwiches to add texture. Their style is fast‑paced, humor‑driven, and heavily focused on the griddle as the central tool, unlike many channels that use stovetops or ovens.
Last updated: August 28, 2026
