Description
A quick, 5-minute chopped Italian grinder sandwich that combines bold deli meats, fresh veggies, and a tangy vinaigrette dressing for a flavor-packed meal that stays together perfectly.
Ingredients
Scale
- 1 cup Genoa Salami, thinly sliced and chopped
- 1 cup Pepperoni, chopped
- 1/2 cup Prosciutto, torn into small pieces
- 1/2 cup Capicola, chopped
- 1 cup Mozzarella Cheese, cubed or torn
- 1 cup Provolone Cheese, shredded
- 1/2 cup Red Onion, finely diced
- 1 large Red Bell Pepper, chopped
- 1 large Green Bell Pepper, chopped
- 1 cup Romaine Lettuce, finely chopped
- 1/2 cup Marinated Artichoke Hearts, chopped and drained
- 1/4 cup Hot Peppers, chopped
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Red Wine Vinegar
- 1 teaspoon Dijon Mustard
- 1 teaspoon Italian Seasoning
- Salt and Black Pepper, to taste
- 2 large Hoagie Rolls or Sub Rolls
Instructions
- Chop the salami, pepperoni, capicola, prosciutto, mozzarella, and provolone into small, bite-sized pieces (approx. 1/4-inch). Place all chopped meats and cheeses into a large mixing bowl.
- Finely dice the red onion and chop the red and green bell peppers into similar 1/4-inch pieces. Chop the romaine lettuce and artichoke hearts. Add all vegetables to the bowl with the meats and cheeses.
- In a small jar or bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, Italian seasoning, salt, and black pepper until emulsified.
- Pour the dressing over the meat and vegetable mixture. Use a spatula to gently toss everything together until lightly coated. Let the mixture sit in the fridge for at least 15 minutes to allow flavors to meld.
- Slice the hoagie rolls in half horizontally. Lightly toast them if desired, then let cool slightly.
- Spoon the chopped filling generously onto the bottom half of the rolls. Press down gently to compact the filling. Top with the other half of the roll, slice diagonally, and serve immediately.
Notes
Do not use wet lettuce; ensure it is completely dry to prevent sogginess. Chop all ingredients uniformly for consistent texture. The filling can be stored in an airtight container in the fridge for up to 3 days, but assemble the sandwich right before eating to keep the bread from getting soggy. This sandwich is best served at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Lunch
- Cuisine: Italian
Nutrition
- Serving Size: 1 sandwich (1 roll w
- Calories: 450
- Sugar: 4
- Sodium: 1200
- Fat: 25
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 20
Keywords: Italian grinder, chopped sandwich, quick lunch, deli sandwich, meal prep, easy sandwich, Italian sub