Viral Chopped Italian Sub with Creamy Vinaigrette Tips, FAQ & printable recipe

Tips for success

For the best texture, use a heavy mezzaluna or a large chef’s knife and chop with a rhythmic rocking motion. Keep the tip of the blade on the board and move the handle in an arc.

Turn the pile occasionally to ensure even chopping. The goal is a fine mince, not a puree, so stop as soon as the ingredients are uniformly small.

The vinaigrette can be made ahead and stored in the refrigerator for up to a week. If the olive oil solidifies, let it come to room temperature and whisk before using.

You can also adjust the ratio of vinegar to oil to suit your taste—more vinegar for tang, more oil for richness. A pinch of sugar can balance the acidity if desired, though the video does not include it.

Variations

• Spicy Calabrian Chop: Add 1 tablespoon of chopped Calabrian chiles or a teaspoon of red pepper flakes to the vinaigrette for extra heat. Use hot soppressata instead of capicola for a deeper spice.
• Turkey and Mozzarella: Swap the salami, capicola, and mortadella for sliced roasted turkey, and use fresh mozzarella instead of provolone. Add a tablespoon of pesto to the vinaigrette for a herby twist.
• Veggie Chopped Sub: Omit the meats and use extra provolone or grilled zucchini, bell peppers, and artichoke hearts. Add a spoonful of sun-dried tomato pesto to the vinaigrette for umami.
• Chicago-Style Chopped: Add giardiniera (Italian pickled vegetables) and a sprinkle of dried basil to the mix. Use a crusty Italian loaf and add a drizzle of Italian dressing before serving.

Storage and make-ahead

Fridge

Store leftover chopped filling in an airtight container in the refrigerator for up to 2 days. Keep the bread separate to avoid sogginess.

Freezer

The chopped filling can be frozen for up to 1 month in an airtight container. Thaw overnight in the refrigerator and reheat gently before serving.

Reheat

Reheat the filling in a skillet over medium heat, stirring occasionally, until warmed through.

Leftover chopped filling can be stored in an airtight container in the refrigerator for up to 2 days. Keep it separate from the bread to prevent sogginess.

When ready to serve, reheat the filling gently in a skillet or microwave, then stuff into fresh toasted rolls. The filling can also be eaten cold as a salad or spread on crackers.

The vinaigrette can be prepared up to 3 days ahead and refrigerated. The chopped filling can be made a few hours ahead and kept chilled, but it is best assembled just before serving to keep the bread crisp. If making ahead, toast the rolls just before filling.

Serving ideas

Serve the chopped Italian sub immediately after assembling, while the bread is still crisp and the filling is cool and creamy.

Cut the sub in half crosswise for easier handling. Pair it with a side of pickles, potato chips, or a simple green salad for a satisfying meal.

For a lighter option, serve the chopped mixture over a bed of greens as a chopped Italian salad, omitting the bread. The filling also works well as a dip with crusty bread or crackers. The recipe makes two hearty servings, but it can easily be doubled for a crowd.

Frequently asked questions

Recipe card

Viral Chopped Italian Sub with Creamy Vinaigrette

Prep 15 minCook 5 minTotal 20 minServes 2

Ingredients

• 1 large sesame hero roll
• 4 slices Genoa salami
• 4 slices hot capicola
• 4 slices mortadella
• 4 slices provolone cheese
• 1 cup shredded iceberg lettuce
• 1 medium tomato, thinly sliced
• 1/4 cup thinly sliced red onion
• 1/4 cup banana peppers, drained
• 2 tbsp mayonnaise
• 2 tbsp red wine vinegar
• 1 tsp dried oregano
• 2 tbsp extra-virgin olive oil
• Salt to taste
• Black pepper to taste

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

Contains: gluten, milk, eggs, sesame, sulfites

Estimated nutrition per serving

Calories

780

Protein

32 g

Carbohydrates

41 g

Fat

54 g

Automatic estimate from the ingredient list, not laboratory-verified.