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Chopped Italian Sandwich

A quick, flavor-packed Italian-American sandwich featuring finely chopped meats, cheeses, and vegetables tossed in a zesty vinaigrette and piled onto crusty bread.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 sandwiches
Course: Light Dinner, Lunch
Cuisine: Italian American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Sandwich Filling
  • 8 oz assorted Italian deli meats such as mortadella, capicola, salami, chopped into 1/4-inch pieces
  • 4 oz fresh mozzarella torn into small pieces
  • 1 cup roasted red peppers chopped
  • 1/2 cup red onion finely diced
  • 1/2 cup cherry tomatoes quartered
  • 1/2 cup marinated artichoke hearts chopped
  • 1/2 cup mixed Italian olives pitted and halved
  • 1/4 cup fresh basil leaves torn
  • 2 tbsp fresh parsley chopped
Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 3 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper to taste
Assembly
  • 1 large crusty Italian loaf sliced lengthwise (or 4 individual sub rolls)
  • 4 large lettuce leaves optional, for moisture barrier

Equipment

  • Cutting board
  • Sharp chef's knife
  • Large mixing bowl
  • Small bowl
  • Whisk
  • Wooden spoon or salad tongs
  • Serrated bread knife
  • Measuring spoons and cups

Method
 

  1. Gather all ingredients and chop meats, cheese, and vegetables into uniform 1/4-inch pieces.
  2. In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, garlic powder, salt, and pepper until emulsified.
  3. Place chopped meats, mozzarella, roasted red peppers, red onion, cherry tomatoes, artichoke hearts, olives, basil, and parsley into a large mixing bowl.
  4. Pour the vinaigrette over the mixture and toss gently with a wooden spoon or salad tongs until everything is evenly coated.
  5. Let the filling rest for 5–10 minutes so flavors meld.
  6. Slice the Italian loaf or rolls lengthwise; if desired, line the bottom with lettuce leaves.
  7. Spoon the marinated filling evenly onto the bread, close the sandwich, and press gently to compress.
  8. Cut into individual portions with a serrated knife and serve immediately, or wrap tightly in foil and refrigerate for up to 8 hours for enhanced flavor.

Notes

For meal prep, store the chopped filling and bread separately for up to 3 days and assemble just before eating to maintain bread texture.