Viral Chopped Italian Grinder Sandwiches

Serves 4 · 18 min prep · 7 min cook

Ingredients

• 4 hoagie rolls or sub rolls
• 4 oz sliced genoa salami
• 4 oz sliced ham
• 4 oz sliced provolone cheese
• 3 cups shredded iceberg lettuce
• 1 large tomato, diced
• 1/3 cup pepperoncini, chopped
• 1/4 cup red onion, thinly sliced
• 1/3 cup mayonnaise
• 2 Tbsp red wine vinegar
• 1 Tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/4 cup banana peppers (optional)

Instructions

1. 1Preheat the oven to 375°F. Split the hoagie rolls lengthwise but keep them hinged; place cut-side up on a baking sheet.
2. 2Layer provolone on the bottom half of each roll, then top with folded slices of salami and ham. Toast in the oven 5–7 minutes until the cheese melts and the edges of the bread turn golden.
3. 3While the bread toasts, finely chop the lettuce, tomato, pepperoncini, and red onion together on a large cutting board until everything is in small, even pieces—this is the signature ‘chopped’ texture.
4. 4In a medium bowl whisk mayonnaise, red wine vinegar, olive oil, oregano, garlic powder, salt, and pepper into a creamy Italian dressing.
5. 5Add the chopped vegetable-meat mixture (reserve a little salami and ham if you want extra on top) to the dressing and toss thoroughly so every piece is coated and glossy.
6. 6Remove the warm rolls from the oven. Pile a generous mound of the dressed chopped grinder salad onto the cheesy bottom half of each roll.
7. 7Add optional banana peppers for extra tang, then close the sandwich and gently press so the filling settles.
8. 8Slice each sandwich in half on the diagonal and serve immediately while the bread is still warm and the filling is cool and crunchy.
9. 9For meal-prep, keep the chopped salad and dressing separate from the bread and assemble just before eating to preserve crunch.
10. 10Wrap leftovers tightly; the flavors intensify after a short rest in the fridge.