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Chopped Italian Sandwich

A flavorful, chopped Italian sandwich packed with cured meats, cheese, and fresh vegetables, tossed in a tangy red-chicken broth vinaigrette. Perfect for busy weeknights or as a lively picnic lunch.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 30 minutes
Course Lunch, Sandwich
Cuisine Italian, Mediterranean
Servings 4 servings

Ingredients
  

For the sandwich

  • 4 pieces crusty rolls or 8 slices of sourdough See notes for substitutions
  • 6-8 oz mixed Italian cured meats (beef salami, beef capicola), finely chopped
  • 4 oz provolone or sharp mozzarella, cut into small cubes or shredded
  • 1 cup romaine or mixed greens, finely chopped
  • 1/2 cup roasted red peppers, diced (jarred is fine)
  • 1/4 cup pepperoncini or mild banana peppers, sliced
  • 1/4 cup Castelvetrano or Kalamata olives, pitted and chopped
  • 1/4 cup red onion, minced
  • 2 tbsp capers, drained (optional, for briny kick)

For the dressing

  • 3 tbsp extra-virgin olive oil
  • 1 1/2 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1/2 tsp dried oregano (1 tsp fresh, minced)
  • Salt and freshly ground black pepper, to taste

Optional toppings

  • fresh basil leaves, torn
  • thinly sliced tomatoes for warmer months

Instructions
 

Preparation

  • Finely chop the meats, cheese, greens, olives, peppers, and onion so every bite has a bit of everything. Small dice is key.
  • In a small bowl, whisk the olive oil, apple cider vinegar, Dijon, oregano, a pinch of salt, and a generous grind of black pepper until emulsified. Taste and adjust acidity.
  • In a roomy bowl, combine chopped meats, cheese, vegetables, and capers. Pour the dressing over and toss thoroughly to coat. Let sit for 5 minutes to allow flavors to meld.
  • Lightly toast or grill rolls/sourdough until just crisp to prevent sogginess and add flavor.
  • Assemble the sandwich by piling a generous portion of the chopped mixture on the bottom half of the bread. Add fresh basil or tomato slices if using, then cap with the top half and press gently.
  • Let the assembled sandwich sit for 2–3 minutes so the bread absorbs some of the dressing (but don’t wait too long, the bread will get soggy). Cut in half and enjoy.

Notes

This sandwich pairs well with crunchy chips, a crisp fennel and citrus salad, a bowl of tomato soup. For best results, store leftover filling in an airtight container for up to 3 days, keeping the bread separate to avoid sogginess.
Keyword Chopped Sandwich, Deli Sandwich, Italian Sandwich