Chopped Sandwich Recipe

Introduction

The chopped sandwich is a flavorful, easy-to-assemble meal perfect for lunch or a casual dinner. Packed with a variety of meats, cheeses, and vibrant veggies, it delivers a satisfying combination of textures and tastes.

Ingredients

• 1 Roma tomato, sliced
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• 4 oz. Black Forest or capicola ham, sliced
• 4 oz. provolone, sliced
• 2 oz. Genoa salami
• 2 oz. hot soppressata or pepperoni
• 1 cup shredded romaine
• 1/3 cup sliced roasted red peppers
• 1/4 cup sliced drained peperoncini
• 1/3 cup mayonnaise
• 3 tbsp. store-bought or homemade pesto
• 2 tbsp. red wine vinegar
• 1/2 tsp. onion powder
• 1/2 tsp. Italian seasoning
• Kosher salt
• Freshly ground black pepper
• 2 (10″) ciabatta rolls, halved and toasted

Instructions

1. Step 1: On a large cutting board, chop the tomato, red onion, ham, provolone, salami, soppressata, romaine, roasted red peppers, and peperoncini into bite-sized pieces, tossing gently as you go to combine.
2. Step 2: In a large bowl, mix together the mayonnaise, pesto, red wine vinegar, onion powder, and Italian seasoning. Season with kosher salt and freshly ground black pepper to taste, then stir until well combined.
3. Step 3: Add the chopped meat and vegetable mixture to the bowl and toss with a spatula or spoon until everything is evenly coated with the dressing.
4. Step 4: Divide the chopped sandwich filling evenly between the toasted ciabatta rolls. Cut each sandwich in half and serve immediately.

Tips & Variations

• For a vegetarian version, omit the meats and add extra roasted vegetables or marinated mushrooms for depth of flavor.
• Use homemade pesto for a fresher taste, or substitute with basil pesto if preferred.
• Try adding a few fresh basil leaves or arugula for an herbaceous twist.
• If ciabatta rolls are unavailable, sturdy sandwich rolls or baguettes work well.

Storage

Store any leftover chopped sandwich filling in an airtight container in the refrigerator for up to 2 days. Keep the bread separate to prevent sogginess. When ready to eat, mix the filling again and assemble fresh sandwiches. Reheating is not recommended as the sandwich is best served cold or at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chopped sandwich filling ahead of time?

Yes, you can prepare the filling up to 24 hours in advance. Store it covered in the refrigerator and toss before assembling the sandwiches to redistribute the dressing.

What can I use instead of peperoncini?

If you don’t have peperoncini, sliced banana peppers or mild pickled peppers make good substitutes that offer a similar tangy, slightly spicy flavor.

Chopped Sandwich Recipe

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★★★★★

4.6 from 84 reviews

This Chopped Sandwich recipe is a flavorful and hearty Italian-inspired sandwich that combines a variety of deli meats, cheeses, fresh vegetables, and a zesty pesto-mayo dressing. The ingredients are chopped into bite-sized pieces and tossed together, then served on toasted ciabatta rolls, making it an easy-to-prepare yet impressive sandwich with robust flavors and satisfying textures.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Sandwiches
• Method: No-Cook
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Vegetables

• 1 Roma tomato, sliced
• 1/2 small red onion, thinly sliced (about 1/2 cup)
• 1 cup shredded romaine lettuce
• 1/3 cup sliced roasted red peppers
• 1/4 cup sliced drained peperoncini

Meat & Cheese

• 4 oz. Black Forest or capicola ham, sliced
• 4 oz. provolone cheese, sliced
• 2 oz. genoa salami
• 2 oz. hot soppressata or pepperoni

Condiments & Seasonings

• 1/3 cup mayonnaise
• 3 tablespoons store-bought or homemade pesto
• 2 tablespoons red wine vinegar
• 1/2 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Bread

• 2 (10-inch) ciabatta rolls, halved and toasted

Instructions

1. Chop Ingredients: On a large cutting board, finely chop the Roma tomato, red onion, Black Forest or capicola ham, provolone cheese, genoa salami, hot soppressata or pepperoni, shredded romaine lettuce, roasted red peppers, and drained peperoncini into bite-sized pieces. Toss the ingredients together as you chop to mix evenly.
2. Prepare Dressing and Toss: In a large bowl, combine mayonnaise, pesto, red wine vinegar, onion powder, and Italian seasoning. Season with kosher salt and freshly ground black pepper according to your taste, then stir well to create a flavorful dressing. Add the chopped ingredient mixture to the bowl and gently toss everything with a spatula or spoon until all pieces are well coated with the dressing.
3. Assemble Sandwich: Divide the chopped and dressed mixture evenly between the toasted ciabatta roll halves. Place the tops on if preferred. Cut each filled roll in half again if desired, then serve immediately.

Notes

• To enhance the flavor, use freshly made pesto or a high-quality store-bought version.
• For a spicier variation, opt for hot soppressata or add a sprinkle of crushed red pepper flakes to the dressing.
• Make sure to toast the ciabatta rolls well to add crunch and prevent sogginess from the moist filling.
• This sandwich is best served fresh but can be prepared up to 1 hour ahead and stored covered in the refrigerator.
• Feel free to substitute meats or cheese based on your preference or availability.

Keywords: chopped sandwich, Italian sandwich, ciabatta sandwich, pesto mayonnaise sandwich, deli meat sandwich