Chopped Italian Grinder Sandwich
Chopped Italian Grinder Sandwich
Ingredients
For the Sandwich
- 2 sub rolls, large
- 4 slices Genoa salami
- 4 slices mortadella
- 4 slices pepperoni, or more
- 4 slices ham, or capicola
- 4 slices turkey, optional
- 4 slices provolone cheese
- 2 cups lettuce
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, thinly sliced
- 3 pepperoncini, chopped, or banana peppers
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 pinch red pepper flakes
- to taste salt
- to taste black pepper, freshly cracked
For the Garlic Butter
- 1/2 stick butter, melted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon buttery garlic pepper seasoning, as needed
- 1 tablespoon garlic, minced
Instructions
- 1
Preheat your oven to 375°F (190°C) if you plan to toast the sub rolls.
⏱️ 5 min•🌡️ 375
- 2
In a small bowl, combine the melted butter, chopped fresh parsley, buttery garlic pepper seasoning, and minced garlic. Mix well until thoroughly combined.
⏱️ 2 min
- 3
Take each sub roll and generously spread the prepared garlic butter mixture inside. Place the buttered rolls on a baking sheet. If desired, toast them in the preheated oven for 3-5 minutes, or until lightly golden and fragrant. Set aside.
⏱️ 5 min•🌡️ 375
- 4
On a large cutting board, arrange the meat slices in layers: start with the ham (or capicola), followed by Genoa salami, mortadella, and then pepperoni. Add extra pepperoni if desired.
⏱️ 3 min
- 5
Place the provolone cheese slices directly on top of the layered meats. Then, add the vegetables: diced cherry tomatoes, lettuce, thinly sliced red onion, and chopped pepperoncini (or banana peppers).
⏱️ 3 min
- 6
Using two large, sharp knives, begin chopping all the layered ingredients on the cutting board. Continue chopping and mixing until all the meats, cheese, and vegetables are finely and consistently diced.
⏱️ 5 min
- 7
In a separate medium bowl, combine the mayonnaise, red wine vinegar, olive oil, dried oregano, garlic powder, red pepper flakes, salt, and freshly cracked black pepper. Whisk thoroughly until the dressing is well combined.
⏱️ 2 min
- 8
Transfer the finely chopped sandwich mixture from the cutting board into the bowl with the prepared dressing. Mix everything together using a spoon or spatula until the chopped ingredients are fully coated with the dressing.
⏱️ 3 min
- 9
Generously scoop the mixed chopped Italian grinder filling into the toasted sub rolls. Distribute evenly between the rolls.
⏱️ 2 min
- 10
Cut each sandwich in half and serve immediately. Enjoy!
⏱️ 1 min
Kitchen Tools
Chopped Italian Grinder Sandwich
For the Sandwich
- 2 sub rolls, large
- 4 slices Genoa salami
- 4 slices mortadella
- 4 slices pepperoni, or more
- 4 slices ham, or capicola
- 4 slices turkey, optional
- 4 slices provolone cheese
- 2 cups lettuce
- 1/2 cup cherry tomatoes, diced
- 1/4 cup red onion, thinly sliced
- 3 pepperoncini, chopped, or banana peppers
For the Dressing
- 1/2 cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 pinch red pepper flakes
- to taste salt
- to taste black pepper, freshly cracked
For the Garlic Butter
- 1/2 stick butter, melted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon buttery garlic pepper seasoning, as needed
- 1 tablespoon garlic, minced
Instructions
- 1
Preheat your oven to 375°F (190°C) if you plan to toast the sub rolls.
⏱️ 5 min•🌡️ 375 - 2
In a small bowl, combine the melted butter, chopped fresh parsley, buttery garlic pepper seasoning, and minced garlic. Mix well until thoroughly combined.
⏱️ 2 min - 3
Take each sub roll and generously spread the prepared garlic butter mixture inside. Place the buttered rolls on a baking sheet. If desired, toast them in the preheated oven for 3-5 minutes, or until lightly golden and fragrant. Set aside.
⏱️ 5 min•🌡️ 375 - 4
On a large cutting board, arrange the meat slices in layers: start with the ham (or capicola), followed by Genoa salami, mortadella, and then pepperoni. Add extra pepperoni if desired.
⏱️ 3 min - 5
Place the provolone cheese slices directly on top of the layered meats. Then, add the vegetables: diced cherry tomatoes, lettuce, thinly sliced red onion, and chopped pepperoncini (or banana peppers).
⏱️ 3 min - 6
Using two large, sharp knives, begin chopping all the layered ingredients on the cutting board. Continue chopping and mixing until all the meats, cheese, and vegetables are finely and consistently diced.
⏱️ 5 min - 7
In a separate medium bowl, combine the mayonnaise, red wine vinegar, olive oil, dried oregano, garlic powder, red pepper flakes, salt, and freshly cracked black pepper. Whisk thoroughly until the dressing is well combined.
⏱️ 2 min - 8
Transfer the finely chopped sandwich mixture from the cutting board into the bowl with the prepared dressing. Mix everything together using a spoon or spatula until the chopped ingredients are fully coated with the dressing.
⏱️ 3 min - 9
Generously scoop the mixed chopped Italian grinder filling into the toasted sub rolls. Distribute evenly between the rolls.
⏱️ 2 min - 10
Cut each sandwich in half and serve immediately. Enjoy!
⏱️ 1 min