Chopped Italian Sub Sandwich

Ingredients

• 3 slices Ham (thinly sliced deli ham)
• 4 slices Pepperoni (spicy deli pepperoni)
• 4 slices Salami (dry Italian salami)
• 2 slices Provolone Cheese (full‑flavor provolone, cut into strips)
• 1 cup Lettuce (shredded romaine or iceberg)
• 1 medium Tomato (seeded and diced)
• 1/4 cup Red Onion (thinly sliced)
• 2 tablespoons Mayonnaise (regular or light)
• 1 tablespoon Olive Oil (extra‑virgin)
• 1 teaspoon Red Wine Vinegar (adds tang)
• 1/2 teaspoon Italian Seasoning (dried blend of oregano, basil, thyme)
• to taste Salt
• to taste Black Pepper
• 1 roll Sub Roll (soft Italian sub roll, about 6‑8 inches long)

Instructions

1. Wash and Prep Vegetables

   Rinse lettuce, tomato and red onion under cold water. Pat dry with a clean kitchen towel.

   Time: PT5M

2. Slice Meats and Cheese

   On the cutting board, slice the ham, pepperoni, salami and provolone into thin strips (about ¼‑inch wide).

   Time: PT5M

3. Chop All Ingredients

   Dice the tomato, thinly slice the red onion, shred the lettuce, and then combine all meats, cheese and veggies in the mixing bowl. Roughly chop everything into bite‑size pieces.

   Time: PT5M

4. Make the Dressing

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

   Time: PT2M

5. Toss the Chopped Mix

   Pour the dressing over the chopped meat‑veggie mixture. Toss gently with the spoon until everything is evenly coated.

   Time: PT3M

6. Assemble the Sandwich

   Slice the sub roll lengthwise (but not all the way through) to create a pocket. Spoon the dressed mixture into the roll, spreading it to fill the interior completely.

   Time: PT2M

7. Serve

   Serve immediately or wrap tightly in parchment paper for a portable lunch.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

32g

Carbohydrates

55g

Fat

30g

Fiber

5g

Ingredient Substitutions

• Instead of Ham: Turkey breast, Roast beef
• Instead of Pepperoni: Salami, Chorizo
• Instead of Salami: Genoa salami, Capicola
• Instead of Provolone Cheese: Mozzarella, Swiss cheese
• Instead of Lettuce: Mixed greens, Spinach
• Instead of Tomato: Cherry tomatoes (halved)
• Instead of Red Onion: Sweet onion, Shallots
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Olive Oil: Vegetable oil
• Instead of Red Wine Vinegar: Apple cider vinegar
• Instead of Italian Seasoning: Dried oregano + dried basil
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Sub Roll: Hoagie roll, Baguette (cut lengthwise)

Equipment Needed

• Cutting Board
• Chef's Knife
• Mixing Bowl
• Wooden Spoon or Spatula
• Measuring Spoons (optional)

Critical Steps — Do Not Skip

• Slice meats and cheese into uniform strips.
• Chop all ingredients to similar bite‑size pieces.
• Mix dressing thoroughly and coat the mixture evenly.
• Pack the mixture firmly into the sub roll to avoid falling out.

Chef Tips from the Video

• Use high‑quality provolone for a richer, melt‑in‑your‑mouth flavor.
• For extra crunch, add a handful of thinly sliced pepperoncini or pickles.
• If you like a little heat, stir in a pinch of red‑pepper flakes into the dressing.

Troubleshooting

Storage

Refrigerator: Store the chopped mixture in an airtight container for up to 2 days. Keep the sub roll separate to prevent sogginess.

Freezer: Not recommended; the fresh veggies become mushy after thawing.

Room temperature: Safe at room temperature for up to 4 hours if kept in a cooler bag.

Make-Ahead Tips

• Prepare the dressing and store it in a small jar; mix with the chopped ingredients just before serving.
• Chop all vegetables and meats up to 24 hours ahead and keep them in separate airtight containers in the fridge.
• Wrap the sub roll in foil and keep it at room temperature; assemble just before eating to keep the roll from getting soggy.

Frequently Asked Questions