American Chopped Italian Sandwich

Ingredients

• 4 pieces Italian sub rolls
• 160 g sliced Genoa salami
• 120 g sliced capocollo
• 120 g sliced mortadella
• 80 g sliced pepperoni
• 160 g sliced mild provolone
• 300 g iceberg lettuce
• 3 pieces tomatoes
• 1 piece red onion
• 120 g sliced pickled banana peppers
• 6 tbsp extra-virgin olive oil
• 3 tbsp red wine vinegar
• 2 tsp dried oregano
• 1 clove fresh garlic
• to taste fine salt
• to taste ground black pepper

Method

1. In a bowl, mix the olive oil, red wine vinegar, oregano, and finely grated garlic. Season generously with pepper, lightly salt, and whisk until a smooth vinaigrette forms.
2. Pat the tomatoes dry, remove the core and seeds, then chop roughly. Slice the iceberg lettuce and red onion. Drain and carefully pat the pickled peppers dry so they don't make the filling soggy.
3. Place the lettuce, tomatoes, red onion, and pickled peppers on a large cutting board. Add all the cold cuts and the provolone on top.
4. Using a large chef's knife, chop everything with steady motions. Frequently gather the ingredients back toward the center with the flat of the knife and continue chopping until you get small, distinct pieces, without turning the filling into a paste.
5. Gradually pour the vinaigrette over the chopped filling. Lift and turn the mixture with the knife or a wide spatula to coat evenly. Taste and adjust the salt, pepper, or acidity.
6. Split the sub rolls lengthwise without completely separating the two halves. Open them and briefly warm them, cut side up, until the crumb is slightly crispy while remaining soft.
7. Immediately divide the chopped filling among the rolls. Pack it lightly to fill the entire length, close the sandwiches, and serve without waiting.

Nutrition

Per serving

Energy

901.6 kcal

Protein

37.85 g

Carbohydrate

21.51 g

Fat

75.42 g

Fibre

2.71 g

Calcium

383.9 mg

Iron

2.59 mg

Magnesium

50.34 mg