Chopped Italian Sandwich

Ingredients

• 1 cup Roasted Red Peppers (drained and diced)
• 4 oz Pepperoni (sliced then diced)
• 4 oz Salami (diced)
• 4 oz Provolone Cheese (cut into cubes)
• 4 oz Fresh Mozzarella (cut into cubes)
• 1 small Red Onion (finely diced)
• 2 medium Roma Tomatoes (seeded and diced)
• 2 cups Iceberg Lettuce (shredded)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 1 tbsp Red Wine Vinegar (or white wine vinegar)
• 2 tbsp Mayonnaise (regular or light)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 1 tsp Italian Seasoning (blend of dried herbs)
• 1 loaf Italian Bread (crusty hoagie roll or baguette, sliced open)

Instructions

1. Gather All Ingredients

   Measure out all vegetables, meats, cheeses, and pantry items so everything is ready to be chopped.

   Time: PT2M

2. Chop Vegetables and Meats

   Using a sharp chef's knife, dice the roasted red peppers, pepperoni, salami, red onion, and Roma tomatoes into bite‑size pieces; shred the iceberg lettuce.

   Time: PT10M

3. Cube the Cheeses

   Cut the provolone and fresh mozzarella into roughly ½‑inch cubes.

   Time: PT5M

4. Prepare the Dressing

   In a small bowl whisk together olive oil, red wine vinegar, mayonnaise, salt, pepper, and Italian seasoning until smooth.

   Time: PT3M

5. Combine All Ingredients

   Place the chopped meats, cheeses, vegetables, and lettuce into a large mixing bowl. Pour the dressing over and toss gently until everything is evenly coated.

   Time: PT5M

6. Chill the Mixture

   Cover the bowl with plastic wrap or transfer to a sealed container and refrigerate for at least 30 minutes to let flavors meld.

   Time: PT30M

7. Slice the Bread and Serve

   Open the Italian loaf, slice it lengthwise, and spoon the chilled mixture onto the bottom half. Top with the other half, cut into individual portions, and enjoy.

   Time: PT5M

Nutrition Facts

Calories

520

Protein

25g

Carbohydrates

45g

Fat

25g

Fiber

3g

Ingredient Substitutions

• Instead of Roasted Red Peppers: Fresh roasted red peppers, Bell peppers
• Instead of Pepperoni: Salami, Chorizo
• Instead of Salami: Pepperoni, Prosciutto
• Instead of Provolone Cheese: Mozzarella, Swiss cheese
• Instead of Fresh Mozzarella: Provolone, Bocconcini
• Instead of Red Onion: White onion, Shallots
• Instead of Roma Tomatoes: Vine‑ripe tomatoes, Cherry tomatoes (halved)
• Instead of Iceberg Lettuce: Romaine lettuce, Mixed greens
• Instead of Olive Oil: Vegetable oil, Avocado oil
• Instead of Red Wine Vinegar: Apple cider vinegar, Balsamic vinegar (reduced)
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Salt: Sea salt, Kosher salt
• Instead of Black Pepper: White pepper, Cracked pepper
• Instead of Italian Seasoning: Herbes de Provence, Dried oregano & basil mix
• Instead of Italian Bread: Ciabatta, French baguette

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Spatula or Large Spoon
• Measuring Spoons
• Storage Container with Lid

Critical Steps — Do Not Skip

• Dice all ingredients uniformly for consistent texture.
• Mix dressing thoroughly before adding to the sandwich mixture.
• Chill the mixture for at least 30 minutes to develop flavor.
• Slice the Italian bread just before serving to avoid sogginess.

Chef Tips from the Video

• Use high‑quality, thinly sliced pepperoni and salami for the best texture.
• A light drizzle of balsamic glaze over the assembled sandwich adds a sweet‑tart contrast.
• If you prefer a hotter kick, add a pinch of red‑pepper flakes to the dressing.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Not recommended; texture of lettuce and bread deteriorates.

Room temperature: Can sit at room temperature for up to 2 hours; keep refrigerated after that.

Make-Ahead Tips

• Prepare the chopped mixture a day ahead and keep it refrigerated; add fresh lettuce just before serving.
• The dressing can be made up to 3 days in advance and stored in a sealed jar.

Frequently Asked Questions