Name: Chopped Italian Sandwich
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 4 oz Salami (thinly sliced, chopped into small pieces); 4 oz Prosciutto (thinly sliced, chopped into small pieces); 4 oz Capicola (thinly sliced, chopped into small pieces); 4 oz Provolone Cheese (sliced, chopped into small pieces); 1 cup Lettuce (chopped, crisp romaine or iceberg recommended); 1 medium Tomato (chopped, seeded if desired); 1 medium Onion (chopped, red or white depending on preference); 2 tbsp Italian Dressing (for drizzling, use a vinaigrette or creamy Italian); 2 rolls Italian Sub Rolls (crusty, split lengthwise)

Jump to Recipe

Creamy, juicy, and bursting with savory Italian flavors, the Chopped Italian Sandwich is the kind of sandwich that satisfies every craving without fuss. This chopped version mixes thin slices of salami, prosciutto, and capicola with provolone, crisp lettuce, ripe tomato, and zesty Italian dressing, all piled into a crusty sub roll for an irresistible bite. Fun fact: the “chopped” approach makes each mouthful a perfect little medley of meat, cheese, and veggies — no awkward folding or sliding slices here.

This recipe is special because it’s simple to assemble, quick enough for weeknight dinners, and beloved by kids and adults alike. If you love classic deli sandwiches but want something faster and more uniformly flavored, try our own take — it’s right here: chopped Italian sandwich. Compared to a pile-it-up deli sub, the chopped version delivers even flavor distribution and easier eating, making it ideal for picnics, potlucks, or lazy lunches. Give it a go — you’ll be amazed at how quickly it becomes a go-to.

What is Chopped Italian Sandwich?

What’s in a name? Why “chopped”? Is there a tiny chef with a mini cleaver behind every counter? The Chopped Italian Sandwich gets its moniker from the simple act of chopping the deli meats and cheese into small, bite-sized pieces so every fork or forkless bite is perfectly balanced. It’s playful, slightly rustic, and a little bit brilliant — who needs slices when you can mix everything into one delicious pile?

Some say it’s called that because it’s the easiest way to sneak extra vegetables into a sandwich. Others joke that it’s how grandma made sure “the way to a man’s heart is through his stomach.” Try it for yourself — it’s fun to make and even more fun to eat. Ready to chop and assemble? You’ll thank me later.

Why You’ll Love This

Bold, balanced flavor: The trio of salami, prosciutto, and capicola creates a complex, savory base that pairs beautifully with creamy provolone and tangy Italian dressing.
Cost-effective and customizable: Making this at home saves money over deli purchases and lets you control portions, salt, and extras like pepperoncini or roasted peppers.
Textural delight: Crisp lettuce, juicy tomato, and crusty rolls add freshness and crunch to every bite, making the sandwich satisfying without being heavy.

If you enjoy hearty, savory subs, you might also love our take on the beef brisket sandwich for a slow-cooked alternative. Try this chopped Italian at home — it’s fast, flavorful, and perfect for sharing.

How to Make

Quick Overview

This recipe is quick to prepare and delivers balanced flavors and textures in minutes. You’ll spend just a short time chopping and tossing, then assemble into warm, crusty rolls for a satisfying lunch or dinner. Standout elements include the savory chopped meats and the bright, zesty dressing that ties everything together. Prep time is about 10 minutes and assembly takes another 5 minutes.

Ingredients

4 oz Salami, thinly sliced, chopped into small pieces
4 oz Prosciutto, thinly sliced, chopped into small pieces
4 oz Capicola, thinly sliced, chopped into small pieces
4 oz Provolone Cheese, sliced, chopped into small pieces
1 cup Lettuce, chopped, crisp romaine or iceberg recommended
1 medium Tomato, chopped, seeded if desired
1 medium Onion, chopped, red or white depending on preference
2 tbsp Italian Dressing, for drizzling, use a vinaigrette or creamy Italian
2 rolls Italian Sub Rolls, crusty, split lengthwise

Directions

Begin by chopping the salami, prosciutto, and capicola into small pieces and place them in a mixing bowl. Use a sharp knife and work on a cutting board for even pieces.
Add the chopped provolone cheese, lettuce, tomato, and onion to the bowl. Toss gently so the vegetables don’t get bruised.
Drizzle the Italian dressing over the mixture and toss everything together until well combined. Taste and add a pinch of salt or cracked black pepper if needed.
Slice the Italian sub rolls in half and fill them with the chopped mixture, pressing lightly so the filling stays in place. For extra indulgence, toast the rolls briefly under a broiler before filling.
Serve immediately and enjoy your delicious chopped Italian sandwich!

Chopped Italian Sandwich

What to Serve With

Classic sides: kettle-cooked potato chips, seasoned fries, or a crisp dill pickle for acidity.
Salads: a light arugula salad with lemon dressing or a simple chopped cucumber salad to echo the sandwich’s crunchy elements.
Dips and sauces: a side of olive tapenade, roasted red pepper spread, or extra Italian dressing for dipping.
Drinks: pair with an iced tea, an Italian soda, or a chilled lager for a casual meal.

Top Tips for Perfecting

Chop uniformly: similar-sized pieces ensure consistent flavor in every bite.
Dress lightly: start with less dressing and add more if needed to avoid soggy rolls.
Choose good bread: a sturdy, crusty roll prevents the sandwich from becoming soggy and adds satisfying texture.
Make ahead option: toss meats and veggies together, but keep rolls separate until serving to preserve crunch.
Additions: banana peppers, roasted red peppers, or a smear of pesto can elevate the flavor profile.
Avoid over-salting: cured meats are already salty, so taste before adding extra salt.

Storing and Reheating Tips

Refrigeration: Store leftover chopped mixture in an airtight container for up to 2 days. Keep rolls separate and assemble fresh.
Freezing: Not recommended for the assembled sandwich because lettuce and tomatoes lose texture; if needed, freeze the meat and cheese mixture for up to 1 month, thaw overnight in the refrigerator.
Reheating: If you prefer warm, toast the rolls and warm the meat and cheese mixture briefly in a skillet over low heat, then assemble and eat immediately. Reheating in a microwave can make the bread soggy, so avoid when possible.

FAQs

Can I use different cheeses?
Yes. Provolone is classic, but mozzarella, fontina, or mild provolone work well. Choose a cheese that melts slightly or holds up when chopped.

Is this sandwich suitable for a crowd?
Absolutely. Multiply ingredient amounts and serve the chopped mixture in a large bowl with rolls on the side for a buffet-style setup that’s quick and easy.

Can I make it vegetarian?
Yes. Substitute the meats with marinated roasted vegetables, grilled mushrooms, or a chickpea salad for a hearty vegetarian option.

How do I prevent the rolls from getting soggy?
Toast the rolls lightly before filling and keep moist ingredients like tomatoes and dressing separate until the moment you assemble the sandwiches.

Can I prepare the chopped filling ahead of time?
You can chop and mix the filling a few hours ahead and refrigerate, but for best texture, add lettuce and dressing just before serving.

Conclusion

This Chopped Italian Sandwich is a fast, flavorful, and family-friendly option that brings deli-quality taste to your kitchen with minimal effort. It’s perfect for busy weeknights, casual gatherings, or when you want a satisfying sandwich without the hassle. If you want another take on a classic sub, check out this excellent version from a trusted source for more ideas: In Good Flavor’s chopped Italian Sandwich recipe. Try it tonight, share it with friends, and enjoy every chopped, delicious bite.