There’s nothing quite like the bold flavors of an Italian Chopped Salad transformed into a hearty, satisfying sandwich. Crunchy, fresh, and loaded with savory Italian ingredients, this recipe is perfect for lunch, dinner, or even a picnic favorite.
My love for this sandwich started when I wanted a quicker way to enjoy my favorite salad without needing utensils. One bite, and it was clear: this mash-up was a winner. Let’s dive into how to create this irresistible Italian Chopped Salad Sandwich.
Why You'll Love This Italian Chopped Salad Sandwich
Get ready to meet your new go-to sandwich! This Italian Chopped Salad Sandwich combines all the best elements of a classic chopped salad in a convenient, portable form.
First, it’s incredibly flavor-packed. With ingredients like salami, pepperoni, provolone, and a zesty dressing, every bite bursts with classic Italian deli vibes.
It’s also a textural dream. The crunch of the lettuce and pickled veggies perfectly balances the creamy cheese and soft bread.
For busy days, this sandwich is a time-saver. You can whip it up in just 20 minutes, making it ideal for meal prep, picnics, or a quick dinner on the go.
Finally, it’s highly customizable. From swapping out proteins to using your favorite bread, this recipe easily adapts to whatever you have in the kitchen.
Ingredients Notes

The magic of this sandwich lies in its carefully selected ingredients. Each one plays a role in delivering that bold Italian flavor and satisfying texture.
Bread: A sturdy ciabatta or focaccia works best, holding up to the juicy ingredients without getting soggy. A crusty baguette can also be a great choice for added crunch.
Lettuce: Crisp romaine is the star here. Its sturdy texture stands up to the dressing while adding a refreshing crunch.
Meats: Thinly sliced salami and pepperoni bring the classic deli flavors. You can mix in mortadella or prosciutto for a more indulgent twist.
Cheese: Provolone adds a creamy, tangy layer. For a sharper bite, consider substituting with aged Asiago or Pecorino Romano.
Vegetables: Diced cherry tomatoes, red onions, and pepperoncini add brightness and acidity. These are key to balancing the richness of the meats and cheese.
Dressing: A simple mix of olive oil, red wine vinegar, garlic, and Italian herbs ties everything together. The tangy dressing soaks into the bread just enough to enhance the flavor without making it soggy.
No special equipment is needed for this recipe, just a good knife for chopping and a bowl for mixing the salad.
How To Make This Italian Chopped Salad Sandwich

Making this sandwich is as fun as it is easy. Let me walk you through it step by step.
Start by preparing your chopped salad filling. In a large bowl, combine chopped romaine, diced cherry tomatoes, thinly sliced red onions, and pepperoncini rings. Add a splash of olive oil, a drizzle of red wine vinegar, and a sprinkle of dried oregano, then toss to coat.
Next, prepare your bread. Slice your ciabatta loaf horizontally and lightly toast it for a sturdy base. If using focaccia, you can skip the toasting step as its texture is already firm.
Layer the bottom half of the bread with sliced provolone cheese, followed by salami and pepperoni slices. The order is key here; putting the meats below the salad prevents the bread from getting soggy.
Pile on the chopped salad mixture, pressing it gently to help it stick together. Top with a final layer of cheese for extra creaminess.
Place the top half of the bread over the filling and press down gently. If desired, wrap the sandwich tightly in parchment paper and let it sit for a few minutes to allow the flavors to meld together.
Slice the sandwich into portions and serve immediately. Expect a total prep time of about 20 minutes from start to finish.
Storage Options
While this sandwich is best enjoyed fresh, you can make components ahead of time to save on prep.
The chopped salad mixture can be stored in an airtight container in the fridge for up to two days. Keep the dressing separate to prevent wilting.
For assembled sandwiches, wrap them tightly in parchment paper or foil and refrigerate for up to 4 hours. This is ideal for packed lunches or picnics.
Reheating isn’t recommended, but letting the sandwich come to room temperature before serving ensures the best flavor.
Variations and Substitutions
This sandwich is as versatile as it is delicious. Here are a few ideas to make it your own.
Swap out the meats. Try turkey, roast beef, or grilled chicken for a lighter version, or go all-in with prosciutto and capicola for a luxurious touch.
Use different cheeses. Mozzarella, Fontina, or even a creamy Burrata can add a new dimension to your sandwich.
Change the dressing. A balsamic glaze can be drizzled on for a sweeter twist, or add Dijon mustard for a punchy tang.
Make it vegetarian. Skip the meats and load up on marinated artichokes, roasted red peppers, and olives for a plant-based delight.
Experiment with bread. A baguette offers extra crunch, while a wrap makes it portable and perfect for on-the-go meals.
This Italian Chopped Salad Sandwich is perfect for experimenting, so don’t hesitate to mix and match ingredients to suit your taste. It’s a recipe that invites creativity and guarantees satisfaction in every bite!
PrintItalian Chopped Salad Sandwich Recipe
This Italian Chopped Salad Sandwich recipe combines crispy veggies, cured meats, and tangy dressing, all layered in crusty bread for a vibrant and satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Sandwiches
- Method: No-Cook
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
- 1 loaf of ciabatta or focaccia bread, sliced in half
- 1 cup chopped romaine lettuce
- ½ cup chopped radicchio
- ¼ cup sliced red onion
- ½ cup diced cucumbers
- ½ cup cherry tomatoes, halved
- ⅓ cup banana peppers, drained
- ¼ cup black or green olives, sliced
- 3 oz thinly sliced salami
- 3 oz thinly sliced prosciutto
- ¼ cup shredded provolone cheese
- ¼ cup shredded Parmesan cheese
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
- In a large bowl, combine the romaine, radicchio, red onion, cucumbers, tomatoes, banana peppers, and olives.
- In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper. Drizzle the dressing over the vegetable mixture and toss to coat.
- Layer the salami, prosciutto, and cheeses evenly on the bottom half of the bread. Top with the tossed salad mixture.
- Place the top half of the bread over the salad mixture, gently press down, and slice the sandwich into portions. Serve immediately.
Notes
- Customize with your favorite cured meats or cheeses.
- For extra crunch, toast the bread lightly before assembling.
- Great for picnics or quick lunches!
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
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