If you’re craving something fresh, flavorful, and downright satisfying, you’re going to want to try this Italian Chopped Sandwich with Pesto Recipe. It’s one of those meals that feels special but comes together faster than you’d expect, perfect for lunch or a casual dinner. I absolutely love how this sandwich layers savory Italian meats, creamy provolone, and zesty veggies all mixed up with a vibrant pesto mayo that ties everything together in the best way. Trust me, once you try it, you’ll be hooked!
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 15 minutes, perfect for busy days when you want a delicious meal without the fuss.
- Burst of Flavor: The pesto mayo adds a bright, herby kick that elevates traditional sandwich flavors.
- Perfect Texture: Chopping the ingredients creates a fun, bite-sized mix that’s easy to eat and share.
- Great for Sharing: Whether you’re feeding family or friends, this sandwich is always a crowd-pleaser.
Ingredients You’ll Need
The beauty of this Italian Chopped Sandwich with Pesto Recipe is in the balance of classic Italian deli ingredients with fresh veggies and that rich pesto mayo – each element complements the others to create something truly special. When shopping, I recommend getting deli meats sliced fresh if you can—trust me, it makes a difference.
- Roma tomato: I love using Roma because it’s juicy but not watery, which keeps the sandwich from getting soggy.
- Red onion: Thin slices add a nice sharpness and crunch; you can soak them in cold water for a few minutes if you want to mellow the bite.
- Black Forest or capicola ham: Go for quality here—the smoky, savory flavor is a real star.
- Provolone cheese: Mild and slightly nutty, provolone melts beautifully if you prefer to toast your sandwich.
- Genoa salami: Adds a perfect peppery punch.
- Hot soppressata or pepperoni: For a little heat and extra spicy complexity.
- Romaine lettuce: Shredded for crunch and freshness.
- Roasted red peppers: These bring sweetness and a tender texture.
- Peperoncini: A fantastic tangy kick that brightens every bite.
- Mayonnaise: The creamy base for the pesto sauce—light or regular works depending on your preference.
- Store-bought or homemade pesto: Homemade is a game-changer if you have fresh basil on hand, but quality store-bought works great, too.
- Red wine vinegar: Adds acidity and balance.
- Onion powder: Enhances the savory notes subtly.
- Italian seasoning: A blend that ties all flavors back to classic Italian vibes.
- Kosher salt and freshly ground black pepper: To taste, as always—season well for the best flavor.
- Ciabatta rolls: I like 10-inch rolls toasted to get that crisp crust and chewy inside which hold the chopped filling perfectly.
Variations
I love that this recipe is super flexible, so you can play around with it to suit your tastes or what you have on hand. One time, I swapped out the soppressata for some spicy chorizo, and it still worked wonderfully—my family went crazy for that twist!
- Vegetarian option: Skip the meats and add grilled zucchini or eggplant plus extra roasted peppers for a veggie-packed version.
- Cheese swap: Try mozzarella for a milder taste or sharp provolone for more bite.
- Gluten-free adjustment: Use your favorite gluten-free sandwich rolls or sturdy lettuce wraps to keep it low-carb.
- Spicy boost: Add a dash of hot sauce to the pesto mayo or swap the pepperoni for spicy chorizo.
How to Make Italian Chopped Sandwich with Pesto Recipe
Step 1: Chop Everything to Perfection
Start by grabbing a large cutting board and a very sharp knife—that’s key here to get nice clean cuts. Chop your tomato, onion, ham, provolone, salami, soppressata, romaine, roasted red peppers, and peperoncini into bite-sized pieces. I like to toss everything as I chop so the mix stays evenly combined, which makes for a harmonious bite every time. This step is fun once you get the rhythm going and really sets the texture for the sandwich.
Step 2: Mix Your Pesto Mayo Magic
In a large bowl, combine your mayonnaise, pesto, red wine vinegar, onion powder, and Italian seasoning. Then, season with salt and freshly ground black pepper to taste. Stir everything well until smooth and ready to coat your chopped mixture. I love this part because the pesto mayo brightens and brings all the flavors together beautifully—it’s what really makes this sandwich stand out.
Step 3: Toss and Serve
Add your chopped ham and veggie mixture to the bowl, then gently toss everything with a spatula or spoon until every bite is coated with that tasty pesto mayo. Now it’s time to load your toasted ciabatta rolls with this colorful mix. I like to cut the rolls in half before serving because it makes it easier to handle and share. This sandwich is perfect served immediately, but the flavors actually meld nicely if you let it sit for a few minutes too.
Pro Tips for Making Italian Chopped Sandwich with Pesto Recipe
- Sharp Knife is Key: Using a very sharp knife helps keep your meats and cheeses intact without squashing them—makes all the difference in texture.
- Toast the Rolls: I toast the ciabatta until golden to add crunch and prevent sogginess from the pesto mayo.
- Adjust Seasoning Last: After tossing everything, taste once more—sometimes you might want a pinch more salt or pepper depending on the meats.
- Don’t Overload: While it’s tempting to pile on, I find the sandwich eats best with generously packed but manageable filling for easy handling.
How to Serve Italian Chopped Sandwich with Pesto Recipe
Garnishes
I usually keep garnishes simple here—some extra fresh basil leaves sprinkled on top add a fragrant pop and look pretty too. A light drizzle of good-quality olive oil never hurts, and if you like a little heat, a few red pepper flakes on the side are fantastic.
Side Dishes
For sides, I often keep it classic with a simple green salad or a crisp cucumber salad to balance the richness of the sandwich. Crispy kettle chips or even a bowl of minestrone soup make fantastic companions too—especially on cooler days.
Creative Ways to Present
If I’m serving this at a casual gathering, I’ll chop up the sandwich mixture and put it in small bowls with mini ciabatta toasts or crostini on the side—kind of like a build-your-own bite station. It’s super fun and definitely gets everyone chatting!
Make Ahead and Storage
Storing Leftovers
I usually keep leftover chopped sandwich filling in an airtight container in the fridge for up to two days. The pesto mayo keeps it moist, so it’s just as tasty the next day. Just keep the toasted ciabatta rolls separate until you’re ready to eat to avoid sogginess.
Freezing
While you can freeze the sandwich filling, I personally find that the texture of fresh veggies and mayo can change slightly after thawing. If you want to freeze for convenience, I recommend freezing the meats and cheese separately and assembling fresh when ready.
Reheating
Since this sandwich is mostly cold and fresh ingredients, reheating isn’t necessary—but if you want to warm your ciabatta rolls, toast them lightly in the oven. Just add the filling afterward for best results.
FAQs
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Can I make the pesto mayo from scratch?
Absolutely! Homemade pesto takes this sandwich to another level. Blend fresh basil, garlic, pine nuts, Parmesan, olive oil, and a pinch of salt, then mix with mayonnaise for that creamy, aromatic spread.
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What type of bread works best?
Ciabatta rolls are ideal because of their crusty exterior and soft interior, which hold up well against the moist filling. But if you prefer, rustic Italian bread or even a baguette also work great.
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Can I substitute any meats or cheeses?
Definitely! Feel free to swap in your favorite Italian deli meats or cheeses—like mortadella, prosciutto, or mozzarella. Just keep a balance of flavors for the best taste.
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How should I store leftovers to keep the sandwich fresh?
Store the chopped filling in an airtight container in the fridge and keep the toasted rolls separate. Assemble the sandwich just before eating to maintain that perfect texture.
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Is this sandwich suitable for meal prep?
Yes! Prepare the filling ahead and store it refrigerated. When ready to eat, toast your bread, assemble the sandwich, and enjoy a fresh, tasty meal with minimal effort.
Final Thoughts
This Italian Chopped Sandwich with Pesto Recipe holds a special place in my kitchen because it combines the joy of classic deli flavors with the freshness and vibrancy of homemade touches—all without spending hours cooking. I love how it’s easy enough for a weeknight, yet impressive enough when friends drop by unexpectedly. If you try it, I think you’ll find it quickly becomes a go-to in your recipe book too. So go ahead, gather your ingredients, and make yourself one of these beauties—I promise your taste buds will thank you!
Print
Italian Chopped Sandwich with Pesto Recipe
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: No-Cook
- Cuisine: Italian-American
Description
This Chopped Sandwich recipe combines classic Italian deli meats, provolone cheese, and vibrant vegetables, all chopped and tossed in a flavorful pesto mayonnaise dressing. Served on toasted ciabatta rolls, it offers a deliciously hearty and fresh sandwich experience perfect for a quick lunch or casual dinner.
Ingredients
Produce
- 1 Roma tomato, sliced
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 1 cup shredded romaine lettuce
- 1/3 cup sliced roasted red peppers
- 1/4 cup sliced drained peperoncini
Meats and Cheese
- 4 oz. Black Forest or capicola ham, sliced
- 4 oz. provolone, sliced
- 2 oz. genoa salami
- 2 oz. hot soppressata or pepperoni
Condiments and Seasonings
- 1/3 cup mayonnaise
- 3 tablespoons store-bought or homemade pesto
- 2 tablespoons red wine vinegar
- 1/2 teaspoon onion powder
- 1/2 teaspoon Italian seasoning
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Bread
- 2 (10 inch) ciabatta rolls, halved and toasted
Instructions
- Chop Ingredients: On a large cutting board, finely chop the Roma tomato, red onion, Black Forest ham, provolone cheese, genoa salami, hot soppressata, shredded romaine, roasted red peppers, and peperoncini. Toss the ingredients as you chop to evenly mix everything into bite-sized pieces.
- Prepare Dressing: In a large bowl, whisk together the mayonnaise, pesto, red wine vinegar, onion powder, and Italian seasoning. Season the dressing with kosher salt and freshly ground black pepper according to your taste preferences and mix thoroughly.
- Toss Mixture: Add the chopped meat and vegetable mixture into the bowl with the dressing. Use a spatula or spoon to toss gently but thoroughly until all the components are well coated with the pesto mayonnaise dressing.
- Assemble Sandwiches: Divide the dressed chopped mixture evenly between the toasted ciabatta roll halves. Press the topped halves lightly to help everything settle.
- Serve: Cut each sandwich roll in half if desired and serve immediately for the best texture and flavor.
Notes
- This recipe uses a variety of Italian deli meats and provolone cheese for authentic flavor.
- The pesto mayo dressing adds a rich, herbaceous element that complements the savory meats and fresh vegetables.
- Toasted ciabatta rolls provide a sturdy base with a crisp crust and soft interior.
- You can substitute homemade pesto to enhance freshness and customize flavor.
- Serve immediately after assembling to enjoy the crisp textures of the toasted bread and fresh veggies.
Nutrition
- Serving Size: 1 sandwich
- Calories: 618
- Sugar: 4 g
- Sodium: 2167 mg
- Fat: 37 g
- Saturated Fat: 11 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 4 g
- Protein: 27 g
- Cholesterol: 72 mg
