Italian Chopped Sub Recipe

Prep produce and cheese

Wash and dry the lettuce and tomato. Tear or chop lettuce into roughly 1/2-inch pieces (about 1 cup). Slice the tomato into 1/4-inch thick slices and then dice those slices into bite-size pieces. Slice pepperoncini into rings if not already sliced. Slice pickles into thin coins if needed. Stack the provolone slices and cut into roughly 1/2-inch strips or fold them so they will be easy to chop.

Stack the deli meats on a cutting board and roughly chop them together into small, bite-size pieces (about 1/4–1/2 inch). Aim for a mix of meats in each bite. Place chopped meats in a medium mixing bowl.

Combine ingredients

Add the chopped provolone, chopped tomato, pepperoncini rings, chopped pickles and chopped lettuce to the bowl with the meats.

Sprinkle the oregano over the mixture.

In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, mayonnaise, salt and black pepper until emulsified and smooth. Taste and adjust salt/pepper or a splash more vinegar if desired.

Pour the dressing over the meat-and-vegetable mixture. Using two large spoons or a bench scraper, chop and toss the mixture together until everything is evenly coated and cut down into a cohesive chopped salad-like filling (about 30–45 seconds of chopping/tossing). The texture should be chunky but easy to stuff into the roll.

Cut the sub roll lengthwise, leaving one side attached like a hinge if you prefer, and hollow out a little of the soft interior to make room for the filling.

Open the roll and spread the inside with the remaining 1 tablespoon of mayonnaise if you want extra creaminess (optional).

Spoon the chopped Italian mixture into the roll, pressing gently so the filling is packed but not smashed. Aim to fill evenly from end to end.

If desired, drizzle an additional teaspoon of olive oil and a light sprinkle of oregano on top of the filling for extra flavor.

Close the sandwich, press gently, and cut in half on the bias. Serve immediately.