Chopped Italian Sandwich
This Chopped Italian Sandwich combines sliced ham, salami, pepperoni, crispy bacon, and provolone cheese tossed in a creamy Italian mayo dressing, making it an ideal no-cook meal for feeding a crowd.
This Chopped Italian Sandwich combines sliced ham, salami, pepperoni, crispy bacon, and provolone cheese tossed in a creamy Italian mayo dressing, making it an ideal no-cook meal for feeding a crowd.
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On a large cutting board, layer the sliced ham, salami, pepperoni, cooked bacon, and provolone cheese.
Roughly chop all the meats and cheese together until they are in small, bite-sized pieces.
Drizzle mayonnaise over the chopped mixture.
Sprinkle with Italian seasoning, black pepper, and optional red pepper flakes.
Top with shredded lettuce, sliced tomatoes, and sliced red onion.
Add the sliced banana peppers and grated Parmesan cheese.
Using a large knife, chop and mix everything together on the board until well combined.
Spoon the chopped sandwich mixture generously into split hot dog buns or sub rolls.
Garnish with additional crumbled bacon if desired and serve immediately.
Store assembled sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or serve cold.
Yes. Assemble and refrigerate up to 4 hours before serving. The flavors meld as it sits. Add dressing just before serving to keep rolls from getting soggy.
Soft, sturdy rolls like brioche or Italian sub rolls hold up best. Avoid thin rolls that tear easily when tossing with the creamy dressing.
Yes. Use capicola, mortadella, or turkey. Keep the bacon and provolone for the signature flavor, or swap provolone for fresh mozzarella.
Store assembled sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat gently or serve cold.
This recipe yields 6–8 sandwiches depending on roll size. Double the ingredients for larger crowds.
