The Ultimate Italian Chopped Sandwich – $50 Version

Ingredients

• 200 g Mortadella (thinly sliced)
• 100 g Puto Salami (sliced)
• 100 g Puto Koh Ham (thinly sliced)
• 100 g Genoa Salami (sliced)
• 100 g Mozzarella Cheese (sliced)
• 100 g Provolone Cheese (sliced)
• 1 cup Lettuce (chopped, any crisp lettuce)
• ½ cup Pepperoni (sliced, stems removed)
• ½ cup Green Olives (stuffed, sliced)
• ½ cup Red Onion (thinly sliced)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Italian Seasoning (dried blend)
• 2 tbsp Olive Oil (extra virgin)
• 2 tbsp Mayonnaise (regular)
• 1 tbsp Balsamic Glaze (sweet reduction)
• 1 loaf Large Crusty Bread (Portuguese bakery style or any large crusty loaf)

Instructions

1. Gather Ingredients & Equipment

   Lay out all sliced meats, cheeses, veggies, condiments, the loaf of crusty bread, and the required tools on a large cutting board.

   Time: PT2M

2. Prepare the Bread

   Using the sharp knife, slice the loaf horizontally lengthwise, keeping the crust on both halves. Set the halves aside.

   Time: PT3M

3. Slice Meats & Cheeses (if not pre‑sliced)

   Thinly slice mortadella, each salami, ham, mozzarella, and provolone into bite‑size pieces.

   Time: PT5M

4. Chop the Veggies

   Remove stems from pepperoni, then slice. Chop lettuce, slice red onion, and halve the stuffed green olives.

   Time: PT5M

5. Mix the Filling

   In the mixing bowl combine all sliced meats, cheeses, lettuce, pepperoni, olives, and red onion. Add black pepper, Italian seasoning, olive oil, mayonnaise, and balsamic glaze. Toss gently until everything is evenly coated.

   Time: PT4M

6. Assemble the Sandwich

   Spread a thin layer of the mixture on the bottom half of the bread, then pile the rest on top, distributing evenly.

   Time: PT3M

7. Finish & Slice

   Drizzle a little extra balsamic glaze and sprinkle additional black pepper over the top. Close the sandwich, press gently, then cut the loaf in half and into serving wedges.

   Time: PT4M

8. Cleanup

   Wash the knife, cutting board, bowl, and spoon; wipe the work surface.

   Time: PT10M

Nutrition Facts

Calories

620

Protein

30g

Carbohydrates

55g

Fat

30g

Fiber

4g

Ingredient Substitutions

• Instead of Mortadella: Turkey mortadella, Bologna
• Instead of Puto Salami: Genoa salami, Pepperoni
• Instead of Puto Koh Ham: Cooked ham, Prosciutto
• Instead of Genoa Salami: Puto salami, Soppressata
• Instead of Mozzarella Cheese: Fresh mozzarella, String cheese
• Instead of Provolone Cheese: American cheese, Swiss cheese
• Instead of Lettuce: Mixed greens, Spinach
• Instead of Pepperoni: Salami, Spicy chorizo
• Instead of Green Olives: Kalamata olives, Black olives
• Instead of Red Onion: White onion, Sweet onion
• Instead of Black Pepper: White pepper
• Instead of Italian Seasoning: Herbes de Provence, Oregano
• Instead of Olive Oil: Avocado oil, Canola oil
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Balsamic Glaze: Reduced balsamic vinegar, Honey drizzle
• Instead of Large Crusty Bread: Ciabatta, French baguette

Equipment Needed

• Sharp Non‑Serrated Knife
• Large Cutting Board
• Mixing Bowl
• Spatula or Large Spoon
• Serving Plate

Critical Steps — Do Not Skip

• Use a very sharp non‑serrated knife for clean chopping.
• Keep the bread crusty to support the heavy filling.
• Season the filling before assembling to ensure flavor balance.

Chef Tips from the Video

• Use a Portuguese‑style crusty loaf for authentic texture.
• A drizzle of balsamic glaze adds a sweet‑tart contrast to the salty meats.
• For extra heat, add a pinch of red‑pepper flakes to the filling.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days.

Freezer: Not recommended; the bread becomes soggy after thawing.

Room temperature: Can sit at room temperature for up to 4 hours, covered.

Make-Ahead Tips

• Prepare the meat, cheese, and veggie mixture up to step 5 and refrigerate for up to 12 hours.
• Slice the bread just before serving to keep the crust crisp.

Frequently Asked Questions