Chopped Italian Grinder Sandwich (Printer View)

A flavorful Italian grinder with chopped meats, provolone, lettuce, and dressing served on toasted hoagie rolls.

# What you'll need:

→ 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 provolone cheese, diced or shredded

→ Vegetables

05 - 2 cups finely chopped iceberg lettuce
06 - 1 medium tomato, diced
07 - 1/2 small red onion, finely diced
08 - 1/4 cup sliced pepperoncini (optional)

→ Dressing

09 - 1/3 cup Italian dressing

→ Bread

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

# Method:

01 - Preheat the oven to 350°F or warm a large skillet over medium heat.
02 - Combine diced salami, pepperoni, ham (if using), provolone, iceberg lettuce, tomato, red onion, and pepperoncini in a large bowl.
03 - Pour Italian dressing over the mixture and toss gently until all ingredients are evenly coated.
04 - Optionally spread unsalted butter on the inside of each hoagie roll, then toast in the oven or skillet until golden and crisp, approximately 3 to 5 minutes.
05 - Fill each toasted roll generously with the chopped mixture.
06 - Serve immediately, optionally accompanied by extra dressing or hot sauce.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout, yet tastes like you've been cooking all day.
  • The chopped mixture lets every bite deliver a little bit of everything—no searching for the salami or cheese.
  • One bowl, minimal cleanup, maximum flavor impact.
02 -
  • Toast your rolls before filling them, even if it seems like an extra step—it's the difference between a limp sandwich and one that holds its ground.
  • If you assemble these too far ahead, the lettuce will wilt and the bread will soften; do the assembly right before eating, or keep the mixture and bread separate until the last moment.
03 -
  • Dice everything to roughly the same size—it's not just neat, it's practical because uniform pieces distribute evenly and let you get a complete taste in every bite.
  • If moisture is creeping in and making the bread sad, pat the diced tomato dry before mixing it in, or drain it in a small colander for a few minutes.
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