Viral Chopped Italian Sub with Creamy Vinaigrette Step-by-step instructions

Before you start

Before starting, gather all the ingredients and set up a large wooden cutting board. Toast the sesame hero roll in a 375°F oven while you prepare the vinaigrette.

Whisk together the red wine vinegar, dried oregano, and olive oil in a small bowl, and season with salt and pepper.

Have the mezzaluna or chef’s knife ready. The board should be large enough to hold all the ingredients in a single layer, with room for chopping.

Instructions

Prep and Toast

1. 1Toast the Roll and Make the Vinaigrette
   Preheat the oven to 375°F (190°C). Slice the sesame hero roll lengthwise, leaving one side attached if possible. Place it cut-side up on a baking sheet and toast for 5 minutes, until the cut surfaces are lightly golden and the edges are crisp. While the roll toasts, whisk the red wine vinegar, dried oregano, and extra-virgin olive oil in a small bowl. Season with salt and black pepper to taste. Set aside.
   Look for The roll should be golden and crisp on the cut sides but still soft inside.
   Tip Keep the roll attached on one side to make filling easier later.
2. 2Prepare the Board
   Lay the Genoa salami, hot capicola, mortadella, and provolone slices on a large wooden cutting board, overlapping them slightly. Scatter the shredded iceberg lettuce, tomato slices, red onion, and banana peppers evenly over the meats. Dollop the mayonnaise over the top, then drizzle with the prepared red wine oregano vinaigrette.
   Look for The board should look vibrant with red, white, and green ingredients.
   Tip Keep the pile compact so the mezzaluna can chop everything evenly.

The roll should be golden and crisp on the cut sides, and the vinaigrette should be well combined with a balanced tang. The board should be arranged with all the ingredients ready for chopping.

Chop and Season

3. 3Chop Everything Together
   Using a heavy mezzaluna chef's knife, rock the blade back and forth across the entire pile, moving from one side to the other. Continue chopping for about 60 seconds, turning the pile occasionally, until the meats, cheese, and vegetables are finely chopped and the mixture starts to become creamy and cohesive. The goal is a uniform, spreadable texture where every bit is well combined.
   Look for The mixture should be finely chopped, with no large pieces, and look slightly creamy.
   Tip Use a rocking motion and let the weight of the knife do the work.
4. 4Check the Texture and Season
   Taste the chopped mixture and adjust the seasoning with more salt and black pepper if needed. If the mixture seems dry, add a little more vinaigrette or a small dollop of mayonnaise. The texture should be moist and spreadable, but not soupy. The flavors should be well balanced with the tangy vinaigrette and the rich meats. Let it rest for 3 minutes before slicing.
   Look for The mixture should hold together when pressed, with a glossy sheen.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Season lightly at first; the cured meats are already salty.

The mixture should be finely chopped, with no large pieces of meat or cheese. It should look creamy and cohesive, and the seasoning should be adjusted to taste. Take a moment to check the color, texture and aroma before you move on to the next step.

Fill and Serve

5. 5Fill the Toasted Roll
   Scoop the chopped mixture into the toasted sesame hero roll, packing it generously. Fill the roll evenly from end to end, pressing gently to make sure every bite has a good amount of filling. The roll should be stuffed but still easy to close.
   Look for The roll should be full, with the filling mounded slightly above the bread.
   Tip Use a spatula or your hands to pack the filling tightly.
6. 6Slice and Serve
   Close the roll and press down lightly. Using a sharp knife, slice the sub in half crosswise. Squeeze the halves gently so the creamy filling glistens at the cut edges. Serve immediately while the bread is still crisp and the filling is cool and creamy.
   Look for The cut edges should show a creamy, finely chopped mixture with no separation.
   Tip For a neater slice, use a serrated knife and a gentle sawing motion.

The roll should be generously filled and sliced in half, showing a glistening, creamy center. The bread should be crisp and the filling cool and inviting. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

One common mistake is chopping too aggressively, which can turn the mixture into a paste. Use a gentle rocking motion and stop as soon as the ingredients are finely chopped.

Another pitfall is overfilling the roll, making it difficult to close and eat. Pack the filling firmly but leave a little room. Finally, don’t skip toasting the roll—it provides a crisp contrast to the creamy filling and prevents sogginess.

How to tell it’s done

The chopped mixture is done when it is finely minced and holds together when pressed, with a creamy, glossy appearance. The meats and cheese should be broken down into small, uniform pieces, and the vinaigrette should be fully incorporated.

The texture should be spreadable but not runny. If it seems dry, add a splash more vinaigrette. The sub is ready to serve immediately after filling and slicing.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest