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Everything gets chopped together on one cutting board until it becomes something far better than an Italian sandwich has any business being. My family acted like I had catered dinner. |
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the chopped italian picnic sandwich
big, messy and dressed to impress.
BAILEY SISSOM
May 3, 2026
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I am not someone who goes to bed early. I am someone who announces I am going to bed early.
What I mean by early is that I get in bed early. The phone comes with me. Not proud of that. Last week, it had me wide awake at midnight watching someone throw an almost offensive amount of salami, ham, and pepperoni onto a cutting board and chop it into the most beautiful sandwich filling I’ve ever seen.
I made it the next day. Obviously I did.
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You are going to make one sandwich and call it dinner. It is the right call.
Everything goes onto one cutting board. The meat, the cheese, the vegetables, the dressing. You chop it all together until it becomes something you could not have predicted. Stuff it into a toasted loaf and you have the best Italian sub you've ever had.
I sliced it before soccer practice and left it on the counter with some strawberries and kettle chips. My family grabbed a piece as they came through the door.
Not one person said "we're having sandwiches for dinner?" In my house, that is a full win.
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Turns out burgers and sandwiches and wraps are all worth making on their own. A few from the archives.
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the chopped italian picnic sandwich
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Serves: 4-6
Time: 20 minutes
Ingredients
Sandwich
- 1 large Italian loaf
- 4 oz deli salami
- 4 oz deli ham
- 3 oz pepperoni
- 3 oz provolone cheese
- ¾ cup shredded iceberg lettuce (completely dry)
- ⅓ cup cherry tomatoes, cut in half
- 3 tablespoons banana peppers, sliced
- ¼ cup red onion, very thinly sliced
Dressing
- 2 tablespoons (28g) mayonnaise
- 1 tablespoon (15g) red wine vinegar
- 1½ teaspoons (7g) olive oil
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
Preheat the oven to 400°F.
Prep the bread: Slice the loaf in half lengthwise. Pull out some of the soft interior to make room for the filling. Don’t hollow it out completely.
Toast the bread: Place both halves cut-side up on a baking sheet and drizzle lightly with olive oil. Bake for 5–7 minutes until lightly golden and slightly crisp on top, but still soft inside. Do not let it get hard or dark brown.
Make the dressing: In a small bowl, whisk together mayonnaise (2 tablespoons), red wine vinegar (1 tablespoon), olive oil (1½ teaspoons), oregano (½ teaspoon), salt (¼ teaspoon), and pepper (¼ teaspoon) until smooth. Set aside.
Chop the filling: On a large cutting board, pile the salami, ham, pepperoni, provolone, cherry tomatoes, banana peppers, red onion, and iceberg lettuce. Using a large knife, chop everything together, moving and turning the pile, until finely chopped and evenly mixed but still textured.
Add the dressing: Drizzle the dressing over the chopped mixture. Give it a few light chops and gently toss everything together. Stop while it still looks chunky, not creamy.
Build the sandwich: Place the bottom half of the bread on your surface. Add all of the chopped filling, spread evenly, and press down gently. Place the top half of the bread on and press lightly again. Slice and serve.
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Use a scale for the dressing. It keeps things balanced and you don’t have to deal with measuring cups or spoons.
Chop it smaller than you think. This is what makes the sandwich. If the pieces are too big, it won’t hold together.
Sub in a tub. Skip the bread and eat it as a chopped salad. Works for low-carb and gluten-free, and honestly still really good.
Let it sit for a minute. After chopping, give it a minute before stuffing the bread. It helps everything settle and come together.
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Salami: Use more pepperoni, ham, or any cured meat you have on hand. Even deli turkey works in a pinch, though you’ll lose a little richness.
Ham: Swap with turkey, prosciutto, or just double up on salami and pepperoni.
Pepperoni: Any spicy or seasoned deli meat works here. Try capicola, soppressata, or even a spicy turkey.
Cheese (provolone): Mozzarella, Swiss, or even shredded Italian blend all work. Use what melts well and tastes good cold.
Lettuce (iceberg): Romaine, shredded cabbage, or even a handful of arugula. You just want crunch.
Tomatoes: Cherry tomatoes, diced regular tomatoes, or skip if you don’t have them. It will still be good.
Red onion: Use white onion, shallots, or skip entirely if you don’t like raw onion.
Banana peppers: Pepperoncini peppers or a splash of the brine for that tangy kick.
Dressing: Any Italian-style dressing works. Bottled is fine. In a pinch, mix olive oil + red wine vinegar + a little mustard + salt.
Bread (Italian loaf): Sub with ciabatta, French bread, hoagie rolls, or even sandwich rolls. Just aim for something sturdy enough to hold the filling.
If you’re missing one or two things, make it anyway. This recipe is more about the method than exact ingredients.
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