Chopped Italian Grinder Sandwich Recipe

Big-deli flavor in 25 minutes, melty provolone, stacked meats, and a creamy Italian chopped salad you can eat with one hand.

A toasted grinder stuffed with tangy chopped salad and layered deli meats, crispy, creamy, and totally craveable.

Why You’ll Love It

• Grinder Sandwich texture: toasted roll + melty provolone + juicy chopped salad = every bite balanced.
• Built for Italian Sandwich Recipes and Sandwich Recipes—easy technique, deli-level result.
• Chopped Salad Recipes inside the bread: iceberg, banana peppers, red onion, Parmesan, zippy dressing.
• Fast weeknight method—toast, chop, stack; scale for parties, picnics, or prep.
• Flexible: turn it into Wrap Sandwiches, Quesadillas, or Burritos (see Variations).

Serve it with: cool-herby tzatziki cucumber salad, fresh cucumber caprese salad, or make it a full Italian night with creamy Marry Me Tortellini.

Ingredients — notes only

Bread & Cheese

• 4 Italian sub rolls (6–7″), split; brush with olive oil for crisp edges.
• 8 slices provolone (or sliced mozzarella).

Deli Meats (mix & match)

• 8 oz Genoa salami, 6 oz deli ham, 4 oz capicola or pepperoni. (Turkey or mortadella work too.)

Chopped Italian Salad (the “grinder” salad)

• 4 cups finely shredded iceberg, ½ small red onion (thin-sliced), ½ cup chopped banana peppers, 1 cup chopped tomatoes, ¼ cup grated Parmesan, 2 Tbsp chopped parsley.

Dressing

• ½ cup mayo, 2 Tbsp red wine vinegar, 1 Tbsp olive oil, 1 tsp dried oregano, ½ tsp dried basil, 1 garlic clove minced, ½ tsp kosher salt, ½ tsp black pepper, pinch sugar, red pepper flakes to taste.

Finishers

• Sliced tomatoes (optional), extra banana peppers, flaky salt.

Step-by-Step (6–8 steps)

1. Toast rolls (5–6 min): Heat oven to 400°F (205°C). Brush cut sides with oil, add provolone, and toast until cheese melts and edges crisp.
2. Make dressing (1 min): Whisk mayo, vinegar, oil, oregano, basil, garlic, salt, pepper, sugar, and flakes.
3. Chop salad (3–4 min): Pile lettuce, onion, banana peppers, tomatoes, and parsley on a board. Drizzle with dressing and chop until bite-size; fold in Parmesan.
4. Layer meats (1–2 min): On warm rolls, stack salami, ham, and capicola/pepperoni.
5. Load salad (1 min): Mound the chopped salad generously over meats.
6. Finish: Add tomato slices if using; close, press gently.
7. Cut & serve: Halve on the bias.
8. For meal prep: pack salad and rolls separately; assemble just before eating.

Doneness cues: rolls feel crisp at the edges, cheese melted, salad finely chopped and juicy but not dripping.

Pro Tips

• Chop after dressing so every piece is coated (signature grinder bite).
• Dry lettuce and pat banana peppers to avoid soggy bread.
• Warm bread = barrier: toasting with cheese prevents soggy bottoms.
• Salt smart: deli meats are salty—taste the salad before adding extra.
• Travel trick: line bottom roll with provolone to block moisture on to-go sandwiches.

Variations (map to interests)

• Italian Chopped Salad bowl: double the salad and serve the meats on the side.
• Wrap Sandwiches: build in a large tortilla; toast seam-side-down in a dry skillet.
• Quesadillas: melt provolone with meats in a tortilla; add chopped salad after to keep it crisp.
• Burritos: stuff tortilla with meats + salad + extra provolone; grill to seal.
• Spicy grinder: add Calabrian chili paste to dressing.
• Lighter Italian Salad: swap half the mayo for Greek yogurt; extra vinegar.

How to Serve

Serve warm with kettle chips or a dill pickle. Great picnic sandwich; pack the salad in a jar and assemble on site.

Make Ahead & Storage

• Salad & dressing: refrigerate separately up to 2 days; toss and chop before serving.
• Assembled sandwich: best within 30 minutes. For later, keep salad in a container and assemble when ready.

FAQs

Best bread?
Sturdy Italian sub rolls; ciabatta or hoagie rolls also work.

Can I use turkey/roast beef?
Yes—any deli combo works; keep provolone for that grinder melt.

Gluten-free?
Use GF rolls or wrap in GF tortillas (press to crisp).

How do I pack for lunch?
Toast roll + cheese; bring chopped salad in a separate container; assemble when eating.

Simple Nutrition (estimate, per 1 sandwich)

Calories	Carbs	Protein	Fat	Sodium
~680	48g	32g	36g	1650mg
Nutrition is an estimate; will vary by bread and deli meats.