Chopped Italian Grinder

Ingredients · 2 servings

• 80 gSalami, thinly sliced
• 80 gCapicola, thinly sliced
• 80 gProvolone, sliced
• 120 gLettuce, chopped
• 60 gBanana pepper, drained
• 60 gItalian dressing
• 2Hoagie roll, split lengthwise
• 1 gBlack pepper, freshly ground

Equipment

cutting board, chef knife, mixing bowl, spoon, serving plate

Instructions

1. 1
   Mise En Place

   Gather salami, capicola, provolone, lettuce, banana peppers, Italian dressing, hoagie rolls, black pepper, a board, knife, bowl, and spoon. · 5 min

   What to look for: All ingredients and tools are ready on the work surface.

2. 2
   Chop Filling

   Stack salami, capicola, provolone, lettuce, and banana peppers on the board, then chop until the pieces are small and evenly mixed. · 5 min

   What to look for: The filling looks finely chopped with meat, cheese, lettuce, and peppers evenly scattered.

3. 3
   Dress Mixture

   Transfer the chopped mixture to a bowl, add Italian dressing and black pepper, and toss until every bite looks lightly glossy. · 2 min

   What to look for: The chopped filling is coated but not swimming in dressing.

4. 4
   Open Rolls

   Slice each hoagie roll lengthwise without cutting all the way through, then gently press it open to make a deep pocket. · 1 min

   What to look for: Each roll opens like a hinge and stays intact at the base.

5. 5
   Fill Sandwich

   Spoon half of the chopped grinder mixture into each roll, packing it evenly from end to end without crushing the bread. · 1 min

   What to look for: The rolls are generously filled with the chopped mixture from tip to tip.

6. 6
   Serve Fresh

   Serve the grinders right away while the lettuce is crisp, the bread is soft, and the dressing is still juicy. · 1 min

   What to look for: The sandwich looks full, chopped, glossy, and ready to eat.