Chopped Italian Sandwich
The Chopped Italian Sandwich is a modern deli-style sub that delivers classic flavors with a fun twist. Instead of layering ingredients, everything is chopped together, tossed in a tangy, creamy dressing, and packed into soft hoagie rolls.
It’s bold, customizable, and totally satisfying—perfect for lunch, a picnic, or game day!
Why You’ll Love This Recipe
All the flavors in every bite thanks to the chopped method
Quick and easy to prepare—no cooking required!
Great for meal prep or parties
Customizable to suit any dietary needs or preferences
Perfect balance of creamy, zesty, and savory
Key Ingredients
Deli meats: A mix of ham, salami, and pepperoni brings layers of salty, savory flavor
Provolone cheese: Adds creamy richness
Lettuce, onion, banana peppers, and tomato: For crunch and freshness
Dressing: A combo of mayo, red wine vinegar, and Italian dressing keeps it creamy and tangy
Italian seasoning: Adds herby depth to tie everything together
Sub rolls: Soft hoagie-style bread to hold the hearty filling
Chopped Italian Sandwich
Ingredients
4 ounces deli ham
4 ounces salami
4 ounces pepperoni
4 ounces provolone cheese
2 generous cups shredded iceberg lettuce (about 3 ounces)
2 sliced intact rings of a medium red onion (about 2 ounces)
1/4 cup banana pepper rings
1 large tomato, sliced
4 8-inch sub or hoagie rolls
For the dressing:
1/4 cup mayonnaise
2 tablespoons red wine vinegar
3 tablespoons Italian salad dressing of choice
1 tablespoon Italian seasoning
salt and pepper to taste
Instructions
Lay out the ham, salami, pepperoni, provolone cheese, lettuce, red onion, banana peppers, and tomato slices on a large cutting board. Use a sharp knife to finely chop everything into small, bite-sized pieces.
Add the chopped mixture to a large bowl. Spoon in the mayonnaise, then drizzle in the red wine vinegar and your favorite Italian salad dressing. Sprinkle with Italian seasoning, and season to taste with salt and black pepper.
Mix everything together thoroughly until well coated and evenly combined.
Split the hoagie rolls and stuff each one with a generous portion of the chopped filling.
Serve immediately, or wrap and chill for up to an hour for a more melded flavor. Makes 4 sandwiches.
Recipe Notes
Uniform chopping is key: Be sure to chop all ingredients into small, evenly sized pieces so you get a bit of everything in each bite. It’s what makes this sandwich unique and flavorful.
Balance your dressing: If you prefer a tangier sandwich, add an extra splash of vinegar or a squeeze of lemon. For a creamier texture, increase the mayo slightly.
Use sturdy rolls: Hoagie or sub rolls hold up best to the moisture from the dressing. Softer rolls may become soggy faster, especially if making ahead.
Let it chill (optional): Letting the chopped mixture rest for 30 minutes in the fridge helps the flavors meld beautifully. It also makes the filling firmer and easier to scoop into the rolls.
Customize the heat: Banana peppers add tang and a touch of heat, but you can increase or decrease the amount to suit your taste. For more kick, add crushed red pepper flakes or chopped jalapeños.
Serve fresh for best texture: While this sandwich can be made ahead, it’s best enjoyed the same day for the best texture and bite.
Wrap tightly if storing: If packing for lunch or travel, wrap sandwiches tightly in foil or parchment to keep them together and help the flavors stay sealed in.
Nutrition Information
(Per Sandwich – approximate)
Calories: ~570 | Protein: 28g | Fat: 36g | Carbohydrates: 32g | Fiber: 2g | Sugar: 4g | Sodium: ~1400mg
Kitchen Equipment Needed
Large cutting board
Sharp knife
Mixing bowl
Spoon or spatula
Measuring cups and spoons
Optional: serving tray or foil for wrapping
Recipe Swaps and Variations
Protein swap: Use turkey, chicken, or plant-based deli slices instead of pork-based meats
Cheese options: Try mozzarella, Swiss, or sharp cheddar
Add-ins: Black olives, cucumbers, roasted red peppers, or pepperoncini
Lighter dressing: Replace mayo with Greek yogurt or use a vinaigrette only
Spicy version: Add chopped jalapeños or a drizzle of hot sauce
How to Store Leftovers
Without bread: Store chopped filling in an airtight container in the fridge for up to 3 days
With bread: Assemble sandwiches only when ready to serve to prevent sogginess
To prep ahead: Make the filling in advance and store separately from the rolls
Freezing is not recommended as the fresh vegetables and dressing don’t freeze well
Food and Drink Pairings
Sides: Chips, pickles, potato salad, or coleslaw
Drinks: Lemonade, iced tea, or a crisp Italian soda
For a party tray: Slice each sandwich in half and serve with toothpicks for a crowd-pleasing platter
Frequently Asked Questions:
Can I use different meats?
Absolutely! You can swap in turkey, roast beef, or even grilled chicken.
Is this sandwich spicy?
Only mildly, depending on your banana peppers and pepperoni. You can omit or add spice to taste.
Can I use shredded lettuce instead of chopping everything?
Chopping everything together helps blend flavors better, but shredded lettuce is fine in a pinch.
Is this gluten-free?
Not unless you use gluten-free bread and check that your meats and dressings are certified gluten-free.
What’s the best bread for this sandwich?
Sub or hoagie rolls work best. You can also use ciabatta, focaccia, or a baguette for variation.
Do I need to chop everything?
Yes, chopping blends the flavors and makes it easier to eat. It’s what makes this sandwich “chopped.”
Can I prepare the filling in advance?
Yes! It actually tastes better after sitting for 30 minutes in the fridge.
Can I toast the sandwich?
You can! Toast the bread separately and fill it just before serving to keep it crisp.
How do I keep it from getting soggy?
Assemble the sandwich close to serving time or toast the inside of the roll slightly.
Can I make a wrap instead?
Definitely—this filling works great in tortillas, pita, or lettuce wraps for a low-carb option.