Chopped Italian Sandwich

Ingredients

• 1 cup Castelvetrano Olives (pitted and roughly chopped)
• 8 oz Pancetta (cut into small cubes, rendered until crispy)
• 1 head Romaine Lettuce (shredded)
• 1 small head Radicchio (chopped)
• 1 cup Cherry Tomatoes (halved)
• 1 small Red Onion (finely diced)
• 1/4 cup Pepperoncini (sliced)
• 1/4 cup Bumba Sauce (store‑bought or homemade)
• 4 oz Provolone Cheese (mild, sliced or shredded)
• 2 oz Aged Asiago Cheese (grated)
• 1/4 cup Parmigiano-Reggiano (freshly grated)
• 4 oz Prosciutto Cotto (cooked ham, chopped)
• 4 oz Mild Genoa Salami (chopped)
• 4 oz Calabrese Hot Salami (chopped)
• 4 oz Mortadella (chopped)
• 2 tbsp Mayonnaise (regular or light)
• 2 tbsp Extra Virgin Olive Oil (for dressing)
• 1 tbsp Red Wine Vinegar (for acidity)
• 1 tsp Dried Oregano (crushed)
• to taste Salt
• to taste Freshly Cracked Black Pepper
• 1 large loaf Italian Bread Loaf (e.g., ciabatta or baguette) (keep crust on, slice 3/4 length, keep attached)

Instructions

1. Pit and Chop Olives

   Remove the pits from the Castelvetrano olives using a mallet or a small knife, then roughly chop the flesh.

   Time: PT5M

2. Render Crispy Pancetta

   Cut the pancetta into small cubes. Heat a dry skillet over medium heat and add the cubes. Cook, stirring occasionally, until the fat renders and the pieces turn golden and crisp, about 5‑7 minutes. Transfer to a plate lined with paper towels to drain excess fat.

   Time: PT7M

   Temperature: medium heat

3. Chop Vegetables and Meats

   While the pancetta cooks, finely dice the romaine lettuce, radicchio, cherry tomatoes, red onion, and pepperoncini. Roughly chop the olives, all deli meats, and cheeses into bite‑size pieces. Aim for a mix of textures—some small dice, some slightly larger chunks.

   Time: PT10M

4. Combine the Filling

   In the mixing bowl, combine all chopped vegetables, meats, cheeses, olives, and the crispy pancetta. Add Bumba sauce, mayonnaise, olive oil, red wine vinegar, dried oregano, salt, and pepper. Toss everything together until evenly coated.

   Time: PT5M

5. Adjust Seasoning

   Give the mixture a quick taste and adjust salt, pepper, or extra Bumba sauce as needed.

   Time: PT2M

6. Prepare the Bread

   Take the Italian loaf and slice it lengthwise, leaving about three‑quarters of the loaf attached so it stays together like a pocket. If desired, hollow out a small portion of the interior to make room for more filling.

   Time: PT3M

7. Stuff the Sandwich

   Spoon the prepared filling into the opened loaf, pressing gently to distribute evenly. Fill until the bread is well‑packed but not bursting.

   Time: PT3M

8. Optional Toast

   For extra crunch, place the stuffed loaf on a baking sheet and toast in a pre‑heated oven at 350°F for 5 minutes, or until the crust is lightly golden.

   Time: PT5M

   Temperature: 350°F

9. Serve

   Slice the loaf into individual portions and serve immediately.

   Time: PT0M

Nutrition Facts

Calories

620

Protein

28g

Carbohydrates

45g

Fat

32g

Fiber

5g