Chopped Italian Grinder Sandwich (Print View)

A hearty sandwich combining Italian meats, provolone, and crisp veggies inside a toasted hoagie roll.

# Components:

→ Meats

01 - 3.5 oz diced salami
02 - 3.5 oz diced pepperoni
03 - 3.5 oz diced ham (optional)

→ Cheeses

04 - 4.2 oz diced or shredded provolone cheese

→ Vegetables

05 - 2 cups finely chopped iceberg lettuce
06 - 1 medium diced tomato
07 - ½ small finely diced red onion
08 - ¼ cup sliced pepperoncini (optional)

→ Dressing

09 - ⅓ cup Italian dressing

→ Bread

10 - 4 hoagie or sub rolls, split lengthwise
11 - 2 tbsp unsalted butter (optional, for toasting)

# Directions:

01 - Preheat oven to 350°F or warm a large skillet over medium heat.
02 - In a large bowl, mix diced salami, pepperoni, ham if using, provolone cheese, lettuce, tomato, red onion, and pepperoncini until evenly distributed.
03 - Pour the Italian dressing over the mixture and toss gently to coat all components.
04 - Optionally, spread butter inside each roll and toast them in the oven or skillet until golden and crisp, approximately 3 to 5 minutes.
05 - Fill each toasted roll liberally with the chopped meat and vegetable mixture.
06 - Serve immediately, with optional extra dressing or hot sauce as desired.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, making it perfect for when you're hungry and don't want to fuss.
  • The chopped texture means every bite gets all the flavors at once—no boring sandwich bread moments.
  • It's forgiving enough to adapt with whatever quality meats and cheeses you can find, yet still tastes genuinely impressive.
02 -
  • Toast your rolls or they'll get soggy and collapse—this step is non-negotiable, not optional.
  • Assembling just before eating keeps everything crisp and prevents the sandwich from becoming a sad, wilted sandwich by the time you bite into it.
03 -
  • Chop your ingredients smaller than you think they need to be—it helps the filling pack tighter and ensures balanced flavors in every bite.
  • If your dressing is too thin and watery, let the filling sit in the bowl for a minute and it'll absorb more liquid, becoming less runny when you scoop it into the rolls.
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