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a closed plain long sub sandwich cut across the middle, filled with a chunky chopped mixture of pink ham, red salami, pale provolone, green romaine, tiny celery pieces, roasted red pepper and pale pepperoncini lightly coated in dressing, without intact folded meat layers or garnish, with completely clean image corners showing only the ordinary surface and absolutely no translucent marks, icons, emblems or watermarks
Andrew Fowler

Chopped Italian Sandwich

Chop until the ham, salami and vegetables are small but still recognizable, then add the dressing in a bowl where you can see how much moisture it brings. Dry romaine and well-drained peppers matter more than an extra spoonful of mayonnaise; a cutting board full of juice means a wet roll before you finish wrapping it. Make this close to eating, because the many cut surfaces soften faster than intact deli layers.
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Prep Time 25 minutes
Total Time 25 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 soft plain sub rolls 8 inches long
  • 8 oz thinly sliced deli ham
  • 4 oz thinly sliced Genoa salami
  • 4 oz provolone thinly sliced
  • 2 cups shredded romaine washed and thoroughly dried
  • 1/2 cup finely diced celery
  • 1/2 cup jarred roasted red peppers drained and blotted dry
  • 1/4 cup sliced pepperoncini drained and blotted dry
  • 1/4 cup mayonnaise
  • 1 tbsp red wine vinegar
  • 1 tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper

Method
 

  1. Cut ham, salami and provolone into small pieces on a large clean board. Add romaine, celery, roasted peppers and pepperoncini and chop together until pieces are about 1/4 inch, keeping some texture.
  2. Stir mayonnaise, vinegar, oil, oregano and pepper in a large bowl. Add the chopped mixture and fold until lightly dressed.
  3. Split the rolls lengthwise without cutting through the hinge. Remove only a little loose crumb if needed to make room for the filling.
  4. Divide the chopped mixture equally among the rolls, spreading it along their full length. Close gently and rest for 2 minutes so the filling settles.
  5. Cut each sub across the middle and serve promptly. Keep any waiting portions refrigerated and use the same day for the best crunch.