Chopped Italian Grinder Sandwich (Printable)

Hearty sandwich with chopped Italian meats, provolone, crisp veggies, and Italian dressing on toasted hoagie rolls.

# What You'll Need:

→ Cured Meats

01 - 3.5 ounces salami, small dice
02 - 3.5 ounces pepperoni, small dice
03 - 3.5 ounces ham, small dice

→ Cheese

04 - 4.2 ounces provolone cheese, diced or shredded

→ Vegetables

05 - 2 cups iceberg lettuce, finely chopped
06 - 1 medium tomato, diced
07 - 1/2 small red onion, finely diced
08 - 1/4 cup pepperoncini, sliced

→ Dressing

09 - 1/3 cup Italian dressing

→ Bread

10 - 4 hoagie rolls, split lengthwise
11 - 2 tablespoons unsalted butter, for toasting

# How to make it:

01 - Preheat oven to 350°F or heat a large skillet over medium heat.
02 - In a large bowl, combine diced salami, pepperoni, ham, provolone cheese, lettuce, tomato, red onion, and pepperoncini.
03 - Drizzle Italian dressing over the mixture and toss until all ingredients are evenly coated.
04 - Lightly butter the inside of each hoagie roll. Toast in the oven or skillet until golden and crisp, approximately 3-5 minutes.
05 - Scoop the chopped mixture generously into each toasted roll, packing it lightly to hold the filling.
06 - Serve immediately with extra dressing or hot sauce if desired.

# Recipe Expert Tips:

01 -
  • Every ingredient gets tangled together so you taste the whole experience in one bite instead of biting into plain lettuce then just meat.
  • It comes together faster than waiting in line at a sandwich shop and tastes like you actually tried.
  • You can make the chopped mixture ahead and toast the rolls right before people arrive so you look effortlessly competent.
02 -
  • If you dress the mixture more than ten minutes before serving, the lettuce wilts and the bread turns into a soggy disaster.
  • Toasting the rolls is not optional if you want this sandwich to hold together, learned that the hard way at a picnic.
  • Dice everything the same size or you'll end up with bites that are all onion or all meat, which defeats the whole point.
03 -
  • Chill your mixing bowl in the fridge for ten minutes before assembling so the lettuce stays crisp longer.
  • Use a serrated knife to slice the hoagie rolls instead of tearing them apart with your hands, it keeps the bread intact.
  • If you're feeding a crowd, set out the chopped mixture in a big bowl with toasted rolls on the side and let everyone build their own.
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