The Ultimate Chopped Italian Deli Sub
If you have scrolled through social media lately, you have likely witnessed the meteoric rise of the 'Chopped Sandwich.' But let me tell you, this is not just a fleeting viral trend—it is a texture revolution that solves the age-old problem of sandwich structural integrity. By taking the classic components of an Italian Grinder—Genoa salami, spicy pepperoni, savory capicola, and sharp Provolone—and chopping them together with crisp vegetables and zesty dressing, you ensure that every single bite is the 'perfect bite.' There is no dragging out a whole slice of meat with your teeth or getting a mouthful of dry bread. This method allows the emulsion of red wine vinegar, olive oil, and creamy mayonnaise to coat every surface of the ingredients, marinating the filling instantly. It is a high-protein, messy, glorious homage to the chaotic energy of East Coast deli culture, refined for the modern palate. While indulgent, the heavy use of fresh iceberg lettuce and tomatoes adds a hydrating crunch that balances the richness of the cured meats.
The Masterplan
Place the salami, pepperoni, capicola, and provolone cheese in a stack on a large, sturdy cutting board.
Layer the fresh vegetables (lettuce, tomato, onion, banana peppers) directly on top of the meat and cheese stack.
Drizzle the mayonnaise, olive oil, and red wine vinegar over the pile, then season generously with oregano, garlic powder, salt, and pepper.
Using a large sharp knife, begin chopping the entire pile. Chop and mix simultaneously, turning the ingredients over until everything is cut into uniform, bite-sized pieces and the dressing is evenly distributed.
Slice the Italian roll down the center (but not all the way through). For best results, lightly toast the bread for 2 minutes to prevent sogginess.
Scoop the chopped mixture heavily into the roll, packing it in tightly. Serve immediately.
Perfect Pairings
Gather Your Energy
Step by Step
Place the salami, pepperoni, capicola, and provolone cheese in a stack on a large, sturdy cutting board.
Layer the fresh vegetables (lettuce, tomato, onion, banana peppers) directly on top of the meat and cheese stack.
Drizzle the mayonnaise, olive oil, and red wine vinegar over the pile, then season generously with oregano, garlic powder, salt, and pepper.
Using a large sharp knife, begin chopping the entire pile. Chop and mix simultaneously, turning the ingredients over until everything is cut into uniform, bite-sized pieces and the dressing is evenly distributed.
Slice the Italian roll down the center (but not all the way through). For best results, lightly toast the bread for 2 minutes to prevent sogginess.
Scoop the chopped mixture heavily into the roll, packing it in tightly. Serve immediately.