Chopped Italian Grinder Sandwich (Print Version)

A flavor-packed sandwich featuring chopped Italian meats, provolone cheese, crisp lettuce, and tangy 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 Prepare:

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 Advice:

01 -
  • Everything gets chopped together so every bite tastes the same, no sad lettuce only corners.
  • It comes together faster than waiting in line at a sandwich shop, and tastes twice as good.
  • You can make the filling ahead and toast the bread right before serving so it stays crunchy.
  • Leftovers actually get better after an hour when the dressing soaks into the meats and cheese.
02 -
  • If you dress the filling more than ten minutes before serving, the lettuce will start to wilt and lose its crunch.
  • Toasting the rolls is not optional, the contrast between warm crispy bread and cold tangy filling is what makes this sandwich work.
  • Dice everything the same size so you get a little bit of each ingredient in every forkful or bite.
03 -
  • Buy the meats and cheese from the deli counter and ask them to slice it thick, then dice it yourself for the freshest flavor.
  • If your rolls are too soft and squishy, toast them a little longer until they firm up, they need to support all that filling.
  • A splash of red wine vinegar or a squeeze of lemon juice at the end brightens everything up if your dressing feels too oily.
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