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