Chopped Italian Grinder Sandwich (Printable)

Flavor-packed sandwich with chopped Italian meats, provolone, lettuce, and tangy dressing on a toasted hoagie roll.

# What You 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)

# Steps:

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 Tips:

01 -
  • Everything gets chopped and tossed together, so each bite has meat, cheese, and crunch in perfect balance.
  • It tastes like the best deli counter sandwich, but you control the quality and the ratio of ingredients.
  • The toasted roll soaks up just enough dressing without getting soggy if you eat it right away.
  • It comes together in under twenty minutes, perfect for when friends show up hungry and unannounced.
02 -
  • Assemble these right before eating or the dressing will soak through the bread and turn it soggy within minutes.
  • If your tomatoes are very juicy, seed them first or let the diced pieces drain on a paper towel for a few minutes.
  • Don't skip toasting the rolls, the contrast between warm, crisp bread and cold, tangy filling is what makes this sandwich sing.
03 -
  • Use a sharp knife and a steady hand when dicing the meats and cheese, uniform pieces make every bite balanced and prevent any one ingredient from dominating.
  • If you want a slightly warm filling, toss the chopped meats and cheese in a dry skillet for thirty seconds before adding the vegetables, it softens the cheese just a touch without wilting the lettuce.
  • For a crowd, double the filling recipe and serve it in a big bowl with a platter of toasted rolls, letting people build their own sandwiches keeps everything fresh and fun.
Go Back