The best Chopped Italian Sandwich Recipe on the internet! Must Try

Ingredients

• 1 medium White Onion (peeled and sliced into rounds)
• 1 medium Tomato (seeded and diced)
• 0.25 cup Pitted Olives (black or green, drained)
• 0.25 cup Roasted Red Bell Peppers (jarred, drained)
• 0.25 cup Sun‑Dried Tomatoes (packed in oil, drained)
• 0.25 cup Banana Peppers (jarred, drained)
• 2 cup Shredded Lettuce (iceberg or romaine, loosely packed)
• 4 oz Provolone Cheese (sliced or cubed)
• 4 oz Ham (thinly sliced)
• 4 oz Pepperoni (sliced)
• 1 tablespoon Pesto (store‑bought or homemade)
• 0.25 cup Mayonnaise (regular or light)
• 3 tablespoon Zesty Italian Dressing (store‑bought)
• 2 tablespoon Red Wine Vinegar
• 1 tablespoon Italian Seasoning
• to taste Salt
• to taste Black Pepper
• 4 Hoagie Roll (soft, 8‑inch rolls; can toast if desired)

Instructions

1. Prepare Vegetables

   Wash and slice the white onion into thin rounds, dice the tomato, and set aside. Drain olives, roasted red peppers, sun‑dried tomatoes, and banana peppers from their jars.

   Time: PT10M

2. Weigh Meats and Cheese

   Using the food scale, weigh out 4 oz each of provolone cheese, ham, and pepperoni. Slice or cube the cheese as desired.

   Time: PT5M

3. Make the Dressing

   In a mixing bowl combine 1 Tbsp pesto, ¼ cup mayonnaise, 3 Tbsp zesty Italian dressing, 2 Tbsp red wine vinegar, 1 Tbsp Italian seasoning, and a pinch of salt and pepper. Stir until smooth.

   Time: PT5M

4. Layer the Base

   Spread the shredded lettuce evenly over the cutting board to create a bed for the other ingredients.

   Time: PT2M

5. Add Proteins and Cheese

   Evenly distribute the ham, pepperoni, and provolone cheese over the lettuce.

   Time: PT3M

6. Add the Pickled Veggies

   Scatter the olives, roasted red peppers, sun‑dried tomatoes, banana peppers, onion rounds, and diced tomato over the meat and cheese.

   Time: PT3M

7. Coarse Chop Everything

   Using a sharp chef’s knife, repeatedly chop and toss the entire pile on the board until the ingredients are broken into bite‑size pieces and well‑mixed.

   Time: PT5M

8. Combine with Dressing

   Transfer the chopped mixture into the mixing bowl with the dressing. Toss thoroughly so every piece is lightly coated.

   Time: PT3M

9. Portion into Rolls

   Divide the mixture evenly among the 4 hoagie rolls, spreading it from one end to the other. Optionally toast the rolls before filling.

   Time: PT2M

10. Store or Serve

    Wrap each sandwich in parchment or place the remaining mixture in a tupperware container. Refrigerate if not eating immediately.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

22 g

Carbohydrates

38 g

Fat

26 g

Fiber

4 g

Ingredient Substitutions

• Instead of White Onion: Red onion, Sweet onion
• Instead of Tomato: Cherry tomatoes (halved)
• Instead of Pitted Olives: Capers
• Instead of Roasted Red Bell Peppers: Marinated artichoke hearts
• Instead of Sun‑Dried Tomatoes: Fresh tomatoes, roasted
• Instead of Banana Peppers: Pepperoncini
• Instead of Shredded Lettuce: Mixed greens
• Instead of Provolone Cheese: Mozzarella, Swiss cheese
• Instead of Ham: Turkey breast, Roast beef
• Instead of Pepperoni: Salami, Spicy soppressata
• Instead of Pesto: Basil tapenade
• Instead of Mayonnaise: Greek yogurt
• Instead of Zesty Italian Dressing: Italian vinaigrette
• Instead of Red Wine Vinegar: Balsamic vinegar (reduced)
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Hoagie Roll: Italian sub roll, French baguette (split)

Equipment Needed

• Cutting Board
• Chef's Knife
• Food Scale
• Mixing Bowl
• Measuring Spoons
• Spatula or Spoon
• Tupperware Container

Critical Steps — Do Not Skip

• Chopping the olives and other small pickled veggies so they don’t roll away
• Mixing the dressing thoroughly before adding to the chopped ingredients
• Ensuring the chopped mixture is evenly coated with dressing

Chef Tips from the Video

• Use a kitchen scale for the meats and cheese to achieve consistent portions.
• If you like extra heat, add a pinch of red‑pepper flakes to the dressing.
• For a brighter flavor, finish with a drizzle of fresh lemon juice.

Troubleshooting

Storage

Refrigerator: Store the chopped mixture in an airtight container for up to 3 days. Keep rolls separate to maintain texture.

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

Room temperature: Do not leave at room temperature for more than 2 hours due to mayonnaise and meat.

Make-Ahead Tips

• Prepare the chopped mixture a day ahead and keep dressing separate; combine just before serving.
• Store the mixture in a glass or BPA‑free plastic container for best freshness.
• Toast rolls just before assembling to keep them crisp.

Frequently Asked Questions