Chopped Italian Grinder Sandwich (Print View)

A flavorful Italian grinder featuring chopped meats, provolone, fresh veggies, and zesty dressing in toasted hoagie rolls.

# Components:

→ Meats

01 - 3.5 oz diced salami
02 - 3.5 oz diced pepperoni
03 - 3.5 oz diced ham (optional)

→ Cheeses

04 - 4.2 oz provolone cheese, diced or shredded

→ Vegetables

05 - 2 cups finely chopped iceberg lettuce
06 - 1 medium tomato, diced
07 - ½ small red onion, finely diced
08 - ¼ cup sliced pepperoncini (optional)

→ Dressing

09 - ⅓ cup Italian dressing

→ Bread

10 - 4 hoagie rolls, split lengthwise
11 - 2 tbsp unsalted butter (for toasting, optional)

# Directions:

01 - Preheat the oven to 350°F or warm a large skillet over medium heat.
02 - In a large bowl, mix the diced salami, pepperoni, optional ham, provolone, chopped lettuce, diced tomato, red onion, and optional pepperoncini.
03 - Pour Italian dressing over the combined ingredients and toss thoroughly to coat evenly.
04 - Optionally, spread unsalted butter on the interior of each hoagie roll, then toast them in the oven or skillet for 3 to 5 minutes until golden and crisp.
05 - Generously fill each toasted roll with the chopped meat and vegetable mixture.
06 - Serve immediately, optionally accompanied by extra dressing or hot sauce.

# Expert Advice:

01 -
  • It comes together in 20 minutes and tastes like you've been planning it all day.
  • The chopped texture means no one gets stuck with just meat or just lettuce—it's harmonious in every bite.
  • It's the kind of sandwich that works for lunch, dinner, or when you have friends over and want something substantial without fussing.
02 -
  • Toast the bread just before assembly—a soggy roll will turn mushy within minutes, and that's where most homemade versions fail.
  • Chop everything small and consistent; uneven pieces make some bites feel incomplete while others feel heavy.
03 -
  • Buy whole-piece salami and pepperoni if you can, and dice them yourself—the texture is better than pre-diced.
  • Chill the filling for up to 2 hours before assembly if you want a cold sandwich, but always toast the bread fresh.
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