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Classic Chopped Italian Sandwich Recipe for Lunch or Picnic

Chopped Italian Sandwich combines chopped deli meats, provolone, and crisp vegetables tossed in a tangy dressing, all piled into a toasted hoagie.

Chopped Italian Sandwich cut in half and stacked on top of each other on a cutting board.
chelsea

Author’s Notes

My New Favorite Sandwich

I may have found my new favorite sandwich — I keep thinking about this one, and when I’m not thinking about it I’m usually eating it. I’m officially obsessed.

Chopped sandwiches have been everywhere on social media, and I pulled elements from my grinder sliders to make this version. It’s simple, bold, and so satisfying.

Toast mini hoagie buns, spread with mayo, then pile in the chopped filling. I like adding tomato and avocado for extra freshness. This one’s staying in my meal rotation for a long time.

All the ingredients in this recipe prepped out for easy assembly including provolone, pepperoni, salami, ham, rolls, pickles, banana peppers, tomato, onion, dressing, and lettuce.

Chopped Italian Sandwich Ingredients

Ingredient Notes
Lettuce & onion Use crisp iceberg and finely dice the onion so it blends without overpowering the mix.
Pepperoni, salami & ham Pick good-quality deli meats and ask for thin slices for easier chopping.
Cheese Deli provolone works best, but swap in white cheddar, pepper jack, or Swiss if you prefer.
Banana peppers & pickles Use sliced versions and pat them dry to prevent a watery filling.
Dressing (vinegar, mustard, oil, mayo & seasonings) Use olive oil and shake the dressing well so the mayo blends and thickens the dressing.
All the filling ingredients for this Chopped Italian Sandwich chopped and mixed together.

How To Make A Chopped Italian Sandwich

  1. Make the dressing: Combine the ingredients in a jar, season with salt and pepper, seal, and shake until smooth.
  2. Build the base: Spread shredded lettuce on a cutting board, then sprinkle diced onion, banana peppers, and pickles on top.
  3. Layer the fillings: Add pepperoni, salami, ham, and provolone evenly over the vegetables.
  4. Chop: Use a large knife to chop the mixture finely, first one direction then crosswise, until diced to your liking.
  5. Toss with dressing: Drizzle dressing over the chopped mixture, then chop again to coat everything evenly.
  6. Toast rolls: Slice hoagie rolls and toast until lightly golden, then spread both sides with mayo.
  7. Assemble: Add tomato and avocado if using, heap in the chopped filling, pack it in, and serve immediately.
All the ingredients chopped super finely for this recipe.

Chelsea’s Notes

What To Serve With A Chopped Italian Sandwich

  • Chips: Kettle chips or salt & vinegar add a perfect crunch.
  • Pasta salad: A simple Italian-style pasta salad pairs nicely with the sandwich.
  • Fruit: Fresh fruit like watermelon, grapes, or a mixed fruit salad refreshes the palate.
  • Fries: Air-fryer or oven fries make the meal heartier.

Storage

  • Bread: Keep rolls separate to prevent sogginess; toast just before serving.
  • Assembled sandwiches: Best eaten right away for peak texture and flavor.
  • Filling: The dressed filling softens over time, so enjoy it the same day.
  • Dressing: Store in the refrigerator up to 1 week; shake well before using.

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Chopped Italian Sandwich

By Chelsea Lords
A mix of chopped deli meats, provolone, and crisp vegetables tossed in a simple dressing and served in a toasted hoagie.
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 2 – 4 servings, depending on roll size and how full you pack them

Equipment

  • Cutting board

Ingredients

  • 2 cups shredded lettuce (about 1/4 head iceberg)
  • 6 slices deli pepperoni (1 oz)
  • 6 slices deli salami (1 oz)
  • 4 slices deli ham (2 oz)
  • 4 slices provolone cheese
  • 1/4 cup diced red onion
  • 1/4 cup sliced banana peppers, patted dry
  • 1/4 cup sliced pickles, patted dry
Dressing (See Note)
  • 1/3 cup red wine vinegar
  • 1 1/2 teaspoons Dijon-style mustard
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon Italian seasoning
  • 1 teaspoon granulated sugar
  • 1/2 cup good-quality olive oil
  • 2 tablespoons mayo
Assembly
  • 4 hoagie or sub rolls
  • Mayo for spreading
  • 1 roma tomato, optional
  • 1 ripe avocado, optional

Instructions

  • Combine all dressing ingredients in a jar and season with about 1/4 teaspoon each salt and pepper. Seal and shake until smooth. Chill for best flavor and shake again before using.
  • Spread shredded lettuce across a large cutting board. Sprinkle diced onion, banana peppers, and pickles over the top.
  • Layer pepperoni, salami, ham, and provolone evenly over the vegetables.
  • Chop everything together with a large knife, first in one direction, then crosswise, until finely diced to your liking.
  • Drizzle dressing over the mixture to taste and chop again to coat evenly. Add more dressing if needed.
  • Slice hoagie rolls and toast until lightly golden. Spread both sides with mayo and add tomato or avocado if desired.
  • Spoon the chopped mixture into the rolls, pack it in, and serve immediately.

Recipe Notes

Note: The dressing makes extra, which is handy to have on hand. Keep it refrigerated up to 1 week and shake well before using. Use it on other sandwiches, salads, or vegetables.

Storage: These sandwiches are best enjoyed right after assembling; the dressed filling softens over time.

Nutrition

Serving: 1 serving | Calories: 780 kcal

Nutrition information is an approximation.

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