Italian Chopped Recipe

Name: Big Mike’s Sandwich Co.s Italian Chopped Recipe
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 each Italian sub roll (or hero roll), about 8-10 inches; 3 oz Thinly sliced pepperoni; 3 oz Thinly sliced Genoa salami; 2 oz Thinly sliced capicola (capocollo); 3 slices Provolone cheese, sliced; 1 cup Leaf lettuce (e.g., romaine or green leaf), washed and dried; 1 medium Tomato, ripe, thinly sliced; 2 tbs Mayonnaise; 1 tsp Red wine vinegar; 1 tsp Extra-virgin olive oil; 1 tsp Salt; 0.5 tsp Black pepper, freshly ground; 0.25 tsp Dried oregano; 0.125 tsp Optional: hot pepper flakes

Inspired by Big Mike’s Sandwich Co.

Time15m

Serves1

Pepperoni, salami, capicola, provolone, lettuce, tomato, mayo

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Ingredients

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Sandwich

1 each Italian sub roll (or hero roll), about 8-10 inches

3 oz Thinly sliced pepperoni

3 oz Thinly sliced Genoa salami

2 oz Thinly sliced capicola (capocollo)

3 slices Provolone cheese, sliced

1 cup Leaf lettuce (e.g., romaine or green leaf), washed and dried

1 medium Tomato, ripe, thinly sliced

2 tbs Mayonnaise

1 tsp red wine vinegar

1 tsp Extra-virgin olive oil

1 tsp Celtic sea salt

1/2 tsp Black pepper, freshly ground

1/4 tsp Dried oregano

1/8 tsp Optional: hot pepper flakes

Method

Sandwich

Prepare roll

Slice the Italian sub roll horizontally, leaving a hinge if you prefer (don’t cut all the way through) or cut fully in half. If you like toasted bread, preheat a skillet over medium heat and toast the cut sides lightly (about 1–2 minutes) until golden; set aside.

Mix dressing

In a small bowl, combine the mayonnaise, red wine vinegar, extra-virgin olive oil, salt, black pepper, dried oregano, and optional hot pepper flakes. Whisk until smooth and taste; adjust seasoning (add a pinch more salt or a few drops of vinegar) to balance acidity and creaminess.

Assemble meats and cheese

Layer the pepperoni, salami, and capicola evenly along the bottom half of the roll, slightly overlapping each slice. Place the provolone slices on top of the meats. If you prefer the cheese slightly melted, place the assembled bottom half under a broiler for 15–30 seconds until just soft — watch carefully.

Add vegetables

Arrange the washed, dried lettuce over the cheese in an even layer. Place the tomato slices on top of the lettuce, spacing them so each bite gets tomato. Lightly sprinkle the tomato slices with a small pinch of salt and a grind of black pepper to bring out flavor.

Dress and finish

Spread the mayonnaise dressing on the top half of the roll (or spoon and drizzle evenly over the lettuce and tomato). Close the sandwich and press gently to compact layers. If desired, cut the sandwich in half on the diagonal or down the middle.

Serve

Serve immediately warm or at room temperature with optional sides (chips, pickles, or a small salad).