Chopped Italian Grinder Sandwich (Printer-friendly)

A hearty sandwich featuring chopped salami, pepperoni, provolone, fresh vegetables, and Italian dressing on toasted hoagie rolls.

# What You'll Need:

→ Meats

01 - 3.5 oz salami, diced
02 - 3.5 oz pepperoni, diced
03 - 3.5 oz ham, diced (optional)

→ Cheeses

04 - 4.2 oz 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 (optional)

→ Dressing

09 - 1/3 cup Italian dressing (store-bought or homemade)

→ Bread

10 - 4 hoagie rolls or sub rolls, split lengthwise
11 - 2 tbsp unsalted butter (for toasting, optional)

# 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 (if using), provolone, lettuce, tomato, red onion, and pepperoncini.
03 - Drizzle Italian dressing over the mixture and toss until everything is evenly coated.
04 - Lightly butter the inside of each hoagie roll (optional), and toast in the oven or skillet until golden and crisp, about 3-5 minutes.
05 - Scoop the chopped mixture generously into each toasted roll.
06 - Serve immediately, optionally with extra dressing or hot sauce.

# Expert Suggestions:

01 -
  • It comes together in 20 minutes, which means you can satisfy a crowd without spending your whole afternoon in the kitchen.
  • The chopped texture means no messy, overstuffed bites that fall apart when you pick up the sandwich.
  • You can prep the filling ahead and toast the bread just before serving, making it perfect for feeding groups or meal prepping.
02 -
  • Chopping everything instead of slicing it is the entire game—larger chunks will separate and slide around, but fine pieces stay together and create better texture in every bite.
  • Assemble these just before serving or you'll end up with soggy bread, even though it's tempting to prep ahead and save yourself stress.
03 -
  • Buy your meats and cheese from the deli counter where you can ask for them fresh sliced, then dice them yourself rather than using pre-packaged versions.
  • If your sandwich seems dry, drizzle a tiny bit more dressing on the bread itself before filling, but do this sparingly or you'll cross the line into soggy.
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