Italian Chopped Salad Sandwich
This Italian-inspired sandwich transforms the classic antipasto salad into a hearty, portable meal perfect for lunch or a quick dinner.Layers of fresh vegetables, Italian meats, and cheese are chopped together with a zesty vinaigrette and piled high on crusty bread for a satisfying bite every time.
Equipment
- Large mixing bowl
- Whisk
- Sharp knife
- Cutting board
Ingredients
- 1 large crusty Italian bread or ciabatta loaf halved horizontally
- 4 oz salami diced
- 4 oz pepperoni diced
- 4 oz provolone cheese diced
- 1 cup cherry tomatoes halved
- 1/2 red onion finely diced
- 1/2 cup kalamata olives pitted and chopped
- 1/2 cup pepperoncini chopped
- 2 cups iceberg lettuce chopped
- 1 cup romaine lettuce chopped
- 1/4 cup red wine vinegar
- 1/3 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- In a large bowl, whisk together red wine vinegar, olive oil, oregano, garlic powder, salt, and pepper to make the dressing.
- Add diced salami, pepperoni, and provolone cheese to the bowl with dressing.
- Add cherry tomatoes, red onion, olives, and pepperoncini. Toss to combine.
- Add chopped iceberg and romaine lettuce, tossing everything together until well coated with dressing.
- Hollow out some of the bread interior from both halves to create space for filling.
- Pile the chopped salad mixture onto the bottom half of the bread.
- Top with the other bread half and press down gently.
- Cut into individual portions and serve immediately.
Notes
- Let the salad sit for 10 minutes before assembling to allow flavors to meld.
- For best results, serve immediately after assembly to prevent bread from becoming soggy.
- Can substitute turkey and ham for salami and pepperoni for a milder flavor.