Chopped Italian Sandwich Deli

Chopped Italian Sandwiches have quickly become a staple at our weekend gatherings They turn all your favorite Italian deli flavors into an easy satisfying meal where every bite brings a perfect mix of meat cheese crispy vegetables and a creamy punchy dressing

I whipped up this chopped sandwich for a game day and everyone raved about it It is now my go to when feeding a hungry crowd fast

Ingredients

• Genoa salami: brings robust peppery bite always check for a fresh red color and little marbling
• Deli ham: adds mellow savoriness lean ham works best for a balanced taste
• Mortadella or capicola: either offers extra depth and a tender melt in your mouth texture
• Provolone cheese: gives creamy richness sharp provolone will add tang
• Iceberg lettuce: for crunch and a fresh component choose firm heads
• Cherry tomatoes: provide sweet acidity look for the ripest small ones
• Red onion: supplies zing opt for smaller firm onions for best flavor
• Roasted red peppers: add smoky sweetness buy jarred ones with a good color
• Pepperoncini: give lively bite and tang yellow bright ones are freshest
• Mayonnaise: brings everything together and adds creaminess
• Extra virgin olive oil: delivers body and a fruity note select for balanced flavor
• Red wine vinegar: sharpens everything without overpowering use a good quality brand
• Dried oregano: classic herb that brings the Italian deli feel
• Garlic powder: subtle savory base always use fresh for aroma
• Salt and black pepper: for the finishing kick
• Italian sub rolls: sturdy enough to hold everything prefer fresh locally baked if available

Instructions

Build the Base:

Layer the sliced deli meats and provolone cheese on a large cutting board arranging them to overlap for easy chopping and balanced cheese in every bite

Add the Crisp Vegetables:

Top the meats and cheese with the shredded lettuce diced cherry tomatoes finely diced onion chopped roasted red peppers and sliced pepperoncini spreading everything evenly for a colorful pile

Chop All Together:

Using a sharp chefs knife chop through everything repeatedly aiming for small even pieces The goal is a fine mix so each sandwich is packed with balanced flavor and crunch You want the mixture almost salad like not chunky

Transfer and Mix:

Scoop the chopped mixture into a large bowl scraping up every bit for no waste

Dress and Season:

Add the mayonnaise olive oil red wine vinegar dried oregano garlic powder a good pinch of salt and plenty of black pepper Using a spatula or large spoon mix thoroughly until everything is glossy and fully coated Taste and adjust seasoning as needed

Stuff the Rolls:

Split your Italian sub rolls open and generously fill each with the chopped salad pressing down gently so the filling stays in place

Serve Right Away:

Serve immediately while the rolls are at their freshest For extra Italian deli flair wrap in parchment paper and cut in half

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I always use extra pepperoncini and fresh oregano if I can find it which transports me straight back to my grandfathers favorite deli This recipe brings so much joy to our table especially when shared with friends laughing over a messy kitchen

Storage Tips

Store chopped filling separately from bread to keep it crisp The filling keeps well covered in the refrigerator for a day though fresh lettuce is best for ultimate crunch If assembling in advance brush bread lightly with olive oil to prevent sogginess Eat within a few hours for the best texture If you want to pack for lunch layer lettuce underneath the chopped mixture to shield bread from moisture

Ingredient Substitutions

Swap out meats using turkey or chicken breast for a lighter version or go fully vegetarian with thick-sliced roasted mushrooms marinated artichokes and extra cheese You can use shredded mozzarella or fontina cheese to change up the flavor profile Both melt softly into the mix Try romaine or shredded cabbage instead of iceberg for added color and a sturdier sandwich that holds up longer

Serving Suggestions

Serve with crispy kettle chips and a cold sparkling lemonade Turn the chopped mixture into a salad by skipping the bread and serving it atop mixed greens For a fun twist offer small rolls or slider buns and let everyone build mini sandwiches at a party

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Success stories abound for this recipe These chopped sandwiches always disappear quickly whether at family cookouts or office potlucks leaving everyone asking for another bite

Recipe FAQs

→ What meats work best for this sandwich?

Genoa salami, ham, and mortadella or capicola offer a flavorful and authentic foundation. Substitute as desired.

→ How can I add more heat?

Increase pepperoncini or add Calabrian chili oil for a spicier flavor profile in your sandwich mixture.

→ Can I prepare the filling ahead of time?

The chopped mixture can be made up to 1 hour ahead and refrigerated. Assemble with bread just before serving.

→ Are there vegetarian alternatives?

Swap deli meats with roasted vegetables or plant-based slices for a vegetarian-friendly version.

→ What bread pairs best?

Italian sub rolls are classic, but crusty baguettes or ciabatta work well to hold the generous filling.

→ Which cheese complements the meats?

Provolone is traditional, but mozzarella or fontina also add great texture and flavor.