Italian Chopped Salad Sandwich Recipe

There’s nothing quite like biting into an Italian Chopped Salad Sandwich that’s bursting with flavor. This vibrant recipe brings together the crisp, fresh textures of a classic Italian salad and packs them into a sandwich that’s both hearty and refreshing. Perfect for lunch, picnics, or a casual dinner, this sandwich is a flavor explosion in every bite.

The idea for this recipe came to me when I couldn’t decide between a salad or a sandwich for lunch. Combining the two into one delicious creation solved the dilemma, and it’s been a hit ever since. Let’s dive into what makes this sandwich so irresistible.

Why You’ll Love This Italian Chopped Salad Sandwich

Get ready to meet your new favorite sandwich. The Italian Chopped Salad Sandwich isn’t just packed with flavor—it’s a meal that brings excitement to your table.

First, it’s incredibly versatile. Whether you’re making it for yourself, feeding a crowd, or packing it for a picnic, this sandwich adapts beautifully. Plus, it’s easy to tweak based on what ingredients you have on hand.

You’ll also love how simple it is to prepare. With just a little chopping and assembly, you’ll have a gourmet-style sandwich in no time. It’s ideal for busy weekdays or when you want something impressive without the effort.

And let’s talk about the flavor. From the tangy vinaigrette to the crunch of fresh veggies and the savory punch of cured meats, every bite is a perfect balance of textures and tastes.

Ingredients Notes

This sandwich shines because of its carefully chosen ingredients. Here’s what you’ll need to make it truly special:

The bread is key. Choose a crusty ciabatta or a soft baguette to hold up to the juicy, flavorful filling without getting soggy. If you’re feeling fancy, lightly toast the bread for extra crunch.

For the greens, romaine lettuce and radicchio are perfect. Their crisp texture provides the ideal contrast to the creamy and tangy elements in the filling. If you can’t find radicchio, arugula or spinach make great substitutes.

A variety of cured meats like salami, mortadella, and capicola add that signature Italian flair. Thinly sliced and layered, they bring a savory depth to the sandwich.

The cheese of choice is provolone or fresh mozzarella. These mild, creamy cheeses balance the salty, robust flavors of the meats.

For the dressing, a homemade red wine vinaigrette elevates the sandwich to the next level. A mix of olive oil, red wine vinegar, Dijon mustard, and Italian herbs creates a zesty, tangy sauce that ties everything together.

Don’t forget the extras! Pepperoncini peppers, cherry tomatoes, and red onions bring a bright, zesty kick, while black olives or kalamata olives add a briny depth.

Lastly, a mild Italian seasoning blend and a sprinkle of Parmesan make the flavors pop.

How to Make This Italian Chopped Salad Sandwich

Making this sandwich is as easy as it is satisfying. Here’s how you do it step by step:

Start by prepping the ingredients. Chop the romaine lettuce, radicchio, and any additional veggies into bite-sized pieces. Thinly slice the onions and tomatoes for even layering.

Whisk together the red wine vinaigrette. In a small bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, and a pinch of salt and pepper. Whisk until emulsified.

Lay the bread out on a clean surface. If you’re toasting it, give each piece a quick brush of olive oil before popping it in the oven or under the broiler for a few minutes.

Spread a generous layer of the vinaigrette over the bottom half of the bread. This ensures every bite is packed with flavor.

Layer the cured meats, starting with the salami, followed by the mortadella and capicola. Top with slices of provolone or fresh mozzarella.

Add the chopped salad mixture, including the greens, tomatoes, onions, and any extras like pepperoncini or olives. Drizzle a bit more vinaigrette over the top for extra flavor.

Top with the other half of the bread, pressing down gently to compact the sandwich. Slice into individual servings, and you’re ready to enjoy!

Storage Options

If you’re making this sandwich ahead of time, it’s best to keep the filling and bread separate until just before serving. Store the chopped salad and meats in airtight containers in the fridge for up to two days.

For the vinaigrette, a small jar with a tight lid works perfectly. Just shake it up again before using. The bread should be stored at room temperature in a paper bag to keep it fresh and crusty.

Once assembled, this sandwich is best enjoyed immediately. However, if you have leftovers, wrap them tightly in plastic wrap or foil and refrigerate. Keep in mind the bread may become a bit soggy, but it’ll still taste delicious.

Variations and Substitutions

The beauty of this sandwich lies in its adaptability. Here are a few ways to make it your own:

• Swap the bread for a whole-grain loaf or focaccia for added flavor and texture.
• Make it vegetarian by omitting the meats and adding grilled veggies or roasted red peppers.
• Use a creamy dressing like Caesar or ranch for a different flavor profile.
• Add sliced avocado or hard-boiled eggs for extra creaminess and protein.
• Try a spicy twist by mixing some Calabrian chili paste into the vinaigrette or adding a spread of spicy mustard.

Experiment and find your favorite version—this sandwich is as flexible as your imagination!

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