Chopped Italian Grinder Sandwich
The viral chopped Italian grinder: deli meats, cheese, lettuce, tomato, and banana peppers finely chopped with Italian dressing and mayo, piled on toasted sub rolls. Messy in the best way—party sandwich energy with fully cooked deli meats.
🛒Ingredients
- 4 sub or hoagie rolls
- 1/4 pound sliced ham
- 1/4 pound sliced salami
- 1/4 pound sliced turkey or capicola
- 6 slices provolone
- 2 cups shredded iceberg lettuce
- 1 ripe tomato, diced
- 1/4 cup sliced banana peppers or pepperoncini
- 1/4 red onion, thinly sliced
- 3 tablespoons mayonnaise
- 2 tablespoons Italian dressing
- 1 teaspoon red wine vinegar
- 1/2 teaspoon oregano
- Salt, pepper, optional hot honey drizzle
🔧Kitchen Tools Needed
- Large cutting board
- Sharp chef’s knife
- Baking sheet
- Mixing spoon
📝Instructions
- 1
Preheat oven to 375°F. Split rolls and warm 5 minutes until lightly toasted. Optionally melt provolone on the cut sides for 2–3 minutes.
- 2
On a large cutting board, pile meats, remaining cheese (chopped), lettuce, tomato, peppers, and onion. Chop everything together until finely minced and mixed.
- 3
Drizzle mayo, Italian dressing, vinegar, oregano, salt, and pepper over the pile. Chop again to emulsify into a scoopable salad.
- 4
Pile generously onto toasted rolls. Add hot honey if you like sweet heat.
- 5
Serve immediately. For parties, keep chopped filling chilled and toast rolls to order.
- 6
Refrigerate leftover filling up to 2 days; assemble fresh so rolls stay crisp.
🥗Nutrition Information
⚡Calories per serving: 620
🏷️Recipe Tags
❓Frequently Asked Questions
Why chop everything together?
Chopping mixes flavors in every bite and makes a scoopable filling that will not slide out like layered subs.
Best roll?
Sturdy hoagie or sub rolls that can handle a wet chopped filling after a quick toast.
Make ahead for a party?
Chop meats/cheese ahead; chop lettuce and dress just before serving so it stays crunchy.
Spicy version?
Add hot capicola, Calabrian chili, or extra banana peppers and hot honey.
Food safety tip?
Use refrigerated deli meats, keep the chopped mix cold, and do not leave out more than 2 hours.
