The BEST Italian Chopped Sandwich EVER (probably)

Ingredients

• 2 leaves Baby Gem Lettuce (torn into bite‑size pieces)
• 1 cup Fresh Spinach (loosely packed, washed)
• 2 stalks Spring Onion (white and green parts sliced)
• 100 g Feta Cheese (crumbled)
• 0.5 cup Olives (pitted and sliced)
• 3 pieces Jalapeño Peppers (seeded and finely chopped)
• 0.5 cup Cherry Tomatoes (halved)
• 2 tablespoons Chives (fresh, chopped)
• 2 tablespoons Parsley (fresh, chopped)
• 5 leaves Basil Leaves (torn)
• 1 teaspoon Italian Dry Herbs (dried oregano/basil mix)
• 2 tablespoons Creamy Mayo (smooth, room temperature)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 tablespoon Balsamic Vinegar (aged, dark)
• 4 slices Salami Milano (thinly sliced)
• 4 slices Provolone Cheese (full‑fat)
• 4 slices Mortadella (thin slices)
• 1 pinch Salt (to taste)
• 1 pinch Freshly Ground Black Pepper (to taste)
• 1 loaf Farmhouse Loaf Bread (sturdy crust, soft interior; ends trimmed)

Instructions

1. Wash and Dry Produce

   Rinse all fresh vegetables (lettuce, spinach, spring onion, olives, jalapeños, cherry tomatoes, chives, parsley, basil) under cold water and pat dry with a clean kitchen towel or salad spinner.

   Time: PT5M

2. Chop Vegetables and Herbs

   Using a sharp chef’s knife, roughly chop the baby gem lettuce, spinach, spring onion, olives, jalapeños, cherry tomatoes, chives, parsley and tear the basil leaves. Aim for bite‑size pieces so they fit easily into the bread.

   Time: PT10M

3. Combine Filling and Season

   Place all chopped vegetables, feta, dry herbs, and creamy mayo into the mixing bowl. Drizzle with olive oil and balsamic vinegar, then add a pinch of salt and freshly ground black pepper. Toss gently until everything is evenly coated.

   Time: PT2M

4. Prepare the Bread

   Take the farmhouse loaf, trim off the crusty ends, and slice it in half lengthwise, leaving a small hinge. Using a spoon or your fingers, hollow out a shallow cavity in the interior of each half to make room for the filling.

   Time: PT3M

5. Assemble the Sandwich

   Generously spoon the vegetable‑meat filling into the hollowed cavity, spreading it to fill all nooks and crannies. Layer the salami Milano, provolone slices, and mortadella on top of the filling. Press lightly so everything stays together.

   Time: PT5M

6. Serve

   Close the sandwich, slice into manageable portions if desired, and enjoy immediately while the bread is still fresh and the flavors are vibrant.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

55 g

Fat

30 g

Fiber

5 g