Chopped Italian Grinder Sandwich (Print Version)

Flavor-packed sandwich with chopped salami, pepperoni, provolone, and fresh vegetables tossed in 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, for extra flavor)

→ 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 Make It:

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 -
  • Every bite has every flavor because the fillings are chopped and mixed, not stacked and sliding out.
  • It comes together faster than most sandwiches and tastes like you ordered it from a corner deli.
  • You can make the filling ahead and toast the rolls right before serving, so it stays crispy.
02 -
  • Assemble these sandwiches right before serving or the dressing will soak into the bread and make it soggy.
  • If you chop everything too large, the sandwich falls apart and you lose that perfect bite where every flavor hits at once.
  • Toasting the rolls is not optional if you want them to hold up, untoasted bread turns into mush within minutes.
03 -
  • Chill your mixing bowl for ten minutes before tossing the filling, it keeps everything crisp and fresh tasting.
  • Add a teaspoon of the pepperoncini brine to your dressing for an extra punch of flavor that tastes like it came from a real Italian deli.
  • If your rolls are too soft, toast them a minute longer than you think, because they need to stand up to all that moisture.
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