If you haven’t tried the viral Chopped Italian Sandwich, you’re missing a flavorful, satisfying meal that truly deserves the hype. This recipe makes a generous batch of chopped salad, perfect for stuffing into sandwiches or enjoying as a snack throughout the week. Every bite delivers a mix of savory meats, creamy cheeses, crisp lettuce, and bright pickled peppers.
Craving more Italian-style sandwiches? Try a Peppers and Eggs Sandwich, Italian Pork Sandwich, Italian Beef Sandwich, or an Eggplant Caprese Grilled Cheese for delicious variety.
I don’t usually chase every viral trend, but the Chopped Italian Sandwich is worth the attention. Chopped sandwiches and salads are ideal because they pack every flavor into each bite—similar to my chopped Brussels sprout salad with pancetta. I refined the balance of mayo, olive oil, and red wine vinegar so the dressing is just right for sandwich filling.
If you plan to make this ahead, here’s a useful tip: to keep the iceberg lettuce crisp, add a fresh handful of chopped lettuce just before serving. That preserves crunch while allowing the rest of the mixture to marinate and develop flavor.
Ingredient Notes and Substitutions
- Meat. Hard salami and pepperoni are classic choices, but you can swap in capocollo, sopressata, or Italian ham to vary the flavor.
- Pepperoncini. These add a mild tangy heat and an important bright note—more flavor than spiciness.
- Cheese. Provolone is essential for the traditional profile, and fresh mozzarella adds creaminess. You can use deli-sliced mozzarella or try gorgonzola or fontina for different flavor directions.
- Mayo. Mayo is key: it binds the chopped ingredients and helps the flavors meld, especially after chilling.
- Olive Oil and Vinegar. The mayo, together with olive oil and red wine vinegar, recreates that deli-style dressing that makes this sandwich so authentic.
*See the recipe card below for exact measurements and the full ingredient list.
How to Make an Italian Chopped Sandwich
Step 1: Roughly chop the pepperoni, salami, provolone, fresh mozzarella, iceberg lettuce, red onion, roasted red pepper, and pepperoncini. Place everything in a large bowl.
Step 2: Add olive oil, mayo, red wine vinegar, salt, pepper, and Italian seasoning. Toss until everything is evenly coated.
Step 3: Cover and refrigerate the mixture for ideally 4 hours to let the flavors meld. Chilling helps the dressing bind the ingredients.
Step 4: Divide the salad into four portions and pile onto Italian rolls or bread. Season with a little extra salt and pepper if desired.
This chopped Italian filling is great for feeding a group—four large rolls can easily be cut into eight smaller sandwiches for a party. It also pairs well with dips or soups for an easy spread or meal pairing.
Pro-Tips
- Prepare the salad ahead of time when possible. The texture and flavor improve after at least four hours in the fridge.
- Add extra iceberg lettuce to stretch the recipe into more sandwiches while keeping crunch.
- Use deli-sliced hard salami and pepperoni sliced slightly thicker since you’ll be chopping them. Chilling the meat for 5 minutes in the freezer makes it easier to cut neatly.
Recipe FAQs
A traditional Italian sandwich typically includes Italian cured meats like salami, soppressata, capocollo, prosciutto, or pepperoni, plus cheeses such as provolone, fresh mozzarella, or burrata. Toppings often include roasted red peppers, marinated artichokes, sundried tomatoes, and pepperoncini. The chopped version can mix and match any of these ingredients.
If stored overnight, the lettuce can lose some crispness. Stirring in a fresh handful of chopped iceberg just before serving restores crunch.
Feel free to add sundried tomatoes, olives, artichokes, capers, anchovies, or other favorites to customize the salad to your taste.
More Delicious Italian Sandwiches
- Chicken Parm Sliders
- Eggplant Parm Sandwich
- The Italian Breakfast Sandwich
- Mediterranean Chicken Wrap
Please leave a comment and a star rating in the recipe card if you try this. I always appreciate hearing how the recipe turned out for you.
Chopped Italian Sandwich
Vincent DelGiudice
Equipment
-
1 large bowl
Ingredients
- ⅓ lb Pepperoni
- ⅓ lb Salami
- ¼ lb Provolone
- ¼ lb Fresh Mozzarella
- ½ head Iceberg Lettuce
- ¼ Small Red Onion
- ⅓ cup Roasted Red Pepper About 1 roasted red pepper
- ⅓ cup Pepperoncini
- ½ cup Mayo
- 3 tablespoon Olive Oil
- 2 tablespoon Red Wine Vinegar
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 1 tablespoon Italian Seasoning
- 4 6 in Rolls
Instructions
-
Roughly chop all the ingredients: pepperoni, salami, provolone, mozzarella, lettuce, red onion, roasted red pepper, and pepperoncini.
-
In a large bowl, combine the chopped ingredients with olive oil, mayo, red wine vinegar, salt, pepper, and Italian seasoning. Toss until evenly coated.
-
Split the mixture among the four rolls and serve. For best texture, refrigerate the mixture for a few hours before assembling and add a fresh handful of iceberg just before serving if desired.
Notes
- If prepared ahead, the salad’s texture and flavor improve after at least 4 hours in the refrigerator.
- Add as much iceberg lettuce as you like to stretch the recipe and keep a crisp texture.
- Have the deli slice the meat slightly thick, or chill it briefly in the freezer for easier chopping.