Warning: This Chopped Italian Sandwich Recipe Will Blow Your Mind

Ingredients

• 0.5 head Iceberg Lettuce (small head, sliced then chopped)
• 1 medium Tomato (sliced)
• 0.25 medium Red Onion (thinly sliced)
• 5 pieces Pepperoncini Peppers (sliced)
• 0.5 cup Black Olives (pitted, sliced)
• 8 slices Deli Lunch Meat (mix of ham, pepperoni, turkey breast, and salami)
• 8 slices Provolone Cheese (thinly sliced)
• 0.25 cup Extra Virgin Olive Oil (for dressing)
• 0.125 cup Red Wine Vinegar (for dressing)
• 1 tablespoon Lemon Juice (freshly squeezed from half a lemon)
• 1 teaspoon Italian Seasoning
• 0.5 teaspoon Granulated Sugar
• 0.5 teaspoon Garlic Powder
• 0.125 teaspoon Red Pepper Flakes
• 1 pinch Kosher Salt
• to taste Black Pepper (freshly ground)
• 4 pieces Hoagie Rolls (soft sandwich rolls)
• 2 tablespoons Butter (softened, for spreading on rolls)
• 1 tablespoon Mayonnaise (optional, spread on rolls)

Instructions

1. Prepare Lettuce

   Slice half a small head of iceberg lettuce lengthwise, then chop the slices into bite‑size pieces.

   Time: PT5M

2. Slice Vegetables

   Slice a medium tomato, thinly slice a quarter red onion, slice a few pepperoncini peppers, and slice half a cup of black olives.

   Time: PT3M

3. Prepare Meats and Cheese

   Lay out about eight slices total of ham, pepperoni, turkey breast, and salami, then add eight slices of provolone cheese.

   Time: PT2M

4. Combine and Chop Salad

   Add all chopped lettuce, tomatoes, onion, pepperoncini, olives, meats, and cheese to a large mixing bowl and give everything a good chop until evenly mixed.

   Time: PT5M

5. Make Italian Dressing

   In a small bowl whisk together 1/4 cup extra virgin olive oil, 1/8 cup red wine vinegar, the juice of half a lemon, 1 tsp Italian seasoning, 1/2 tsp granulated sugar, 1/2 tsp garlic powder, 1/8 tsp red pepper flakes, a pinch of kosher salt, and freshly ground black pepper to taste.

   Time: PT3M

6. Dress the Salad

   Drizzle a couple of tablespoons of the homemade Italian dressing over the chopped mixture and toss gently to coat.

   Time: PT2M

7. Toast Hoagie Rolls

   Spread a thin layer of softened butter on each hoagie roll, then toast on a baking sheet in a 350°F oven or in a skillet over medium heat for about 2‑3 minutes until golden and crisp.

   Time: PT5M

   Temperature: 350°F

8. Assemble the Subs

   If desired, spread a thin layer of mayonnaise on the toasted roll halves, then spoon the dressed salad mixture evenly into each roll.

   Time: PT5M

9. Wrap and Serve

   Wrap each sub in parchment paper and serve immediately, or keep wrapped at room temperature for up to 2 hours.

   Time: PT0M

Nutrition Facts

Calories

450

Protein

20g

Carbohydrates

45g

Fat

20g

Fiber

3g

Ingredient Substitutions

• Instead of Iceberg Lettuce: Romaine Lettuce
• Instead of Tomato: Cherry tomatoes, halved
• Instead of Red Onion: White onion
• Instead of Pepperoncini Peppers: Banana peppers
• Instead of Black Olives: Kalamata olives
• Instead of Deli Lunch Meat: Any sliced deli meats
• Instead of Provolone Cheese: Mozzarella cheese
• Instead of Extra Virgin Olive Oil: Vegetable oil
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Lemon Juice: bottled lemon juice
• Instead of Italian Seasoning: Dried oregano and basil blend
• Instead of Granulated Sugar: Honey (use less)
• Instead of Garlic Powder: Fresh minced garlic (1 clove)
• Instead of Red Pepper Flakes: Cayenne pepper (pinch)
• Instead of Kosher Salt: Table salt
• Instead of Hoagie Rolls: Sub rolls, Italian bread
• Instead of Butter: Margarine
• Instead of Mayonnaise: Greek yogurt

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Measuring Cups
• Measuring Spoons
• Small Whisk or Fork
• Baking Sheet or Skillet
• Butter Knife
• Parchment Paper (optional)

Critical Steps — Do Not Skip

• Chopping all ingredients to uniform bite‑size pieces
• Emulsifying the Italian dressing
• Toasting the hoagie rolls to a golden crisp

Chef Tips from the Video

• Use chilled lettuce for extra crunch.
• A high‑quality extra virgin olive oil adds authentic flavor to the dressing.
• Thinly slice the deli meats for even distribution and easier chewing.

Troubleshooting

Storage

Refrigerator: Store the chopped salad and dressing separately in airtight containers for up to 2 days.

Freezer: Not recommended; bread may become soggy after thawing.

Room temperature: Best served the same day; can sit wrapped at room temperature for up to 2 hours.

Make-Ahead Tips

• Prepare the chopped vegetables and store them in a sealed container in the fridge.
• Make the Italian dressing a day ahead; it keeps well refrigerated.
• Toast the rolls just before serving to retain crunch.

Frequently Asked Questions