The Ultimate Chopped Italian Grinder Sandwich
If you have spent any time on social media lately, you have likely seen the viral sensation that is the 'Chopped Sandwich.' But let me tell you, this isn't just a trend; it is a revelation in texture and flavor distribution. Growing up near authentic Italian-American delis, the struggle was always the 'slide'—biting into a sub only to pull out a whole slice of prosciutto or have a tomato slip onto your lap. This Ultimate Chopped Italian Grinder solves that ancient culinary dilemma. By finely chopping high-quality cured meats, sharp provolone, and crisp vegetables, and tossing them in a creamy, zesty vinaigrette before spooning them onto a crusty hoagie, you guarantee the 'perfect bite' every single time. It is a messy, glorious, protein-packed homage to the classic bodega sub, elevating humble ingredients into a harmonious salad-on-bread masterpiece. While indulgent, this recipe offers a massive hit of protein and can be easily modified with low-carb wraps or lettuce bowls for a lighter option.
The Masterplan
Start by preparing your chopping station. On a large, sturdy cutting board, pile up the salami, pepperoni, ham, and provolone cheese.
Using a sharp chef's knife, chop the meats and cheese together until they are in small, uniform squares. The goal is to mix them thoroughly as you chop.
Add the lettuce, tomatoes, red onion, and pepperoncini on top of the meat and cheese pile. Continue to chop everything together until well combined and the vegetables are bite-sized.
Drizzle the mayonnaise, red wine vinegar, and olive oil directly over the chopped mixture on the board. Sprinkle generously with Italian seasoning, salt, pepper, and chili flakes if using.
Use a bench scraper or two spatulas to toss the mixture, coating every piece of meat and vegetable in the creamy, tangy dressing.
Slice your Italian sub rolls open (toast them slightly if you prefer a crunch). If the rolls are very doughy, you can scoop out a little of the interior bread to make more room for the filling.
Generously scoop the chopped salad mixture into the rolls, piling it high.
Serve immediately with plenty of napkins—this is street food at its finest.
Perfect Pairings
Gather Your Energy
Step by Step
Start by preparing your chopping station. On a large, sturdy cutting board, pile up the salami, pepperoni, ham, and provolone cheese.
Using a sharp chef's knife, chop the meats and cheese together until they are in small, uniform squares. The goal is to mix them thoroughly as you chop.
Add the lettuce, tomatoes, red onion, and pepperoncini on top of the meat and cheese pile. Continue to chop everything together until well combined and the vegetables are bite-sized.
Drizzle the mayonnaise, red wine vinegar, and olive oil directly over the chopped mixture on the board. Sprinkle generously with Italian seasoning, salt, pepper, and chili flakes if using.
Use a bench scraper or two spatulas to toss the mixture, coating every piece of meat and vegetable in the creamy, tangy dressing.
Slice your Italian sub rolls open (toast them slightly if you prefer a crunch). If the rolls are very doughy, you can scoop out a little of the interior bread to make more room for the filling.
Generously scoop the chopped salad mixture into the rolls, piling it high.
Serve immediately with plenty of napkins—this is street food at its finest.