Italian Deli Chopped Salad Subs with Oregano Vinaigrette

Why You’ll Love This Recipe

• All the best Italian deli flavors in one irresistible, crunchy, tangy sub.
• Fast prep with make-ahead dressing—great for weeknights or game day.
• Balanced textures: crisp romaine, creamy provolone, tender chickpeas, juicy tomatoes.
• Easy to customize—go spicy, vegetarian, or gluten-free with simple swaps.

Grocery List

• Produce: Romaine hearts, tomatoes, red onion, pepperoncini, garlic
• Dairy: Provolone
• Pantry: Genoa salami, garbanzo beans (15 oz can), extra-virgin olive oil, red wine vinegar, Dijon mustard, dried oregano, honey, kosher salt, black pepper, red pepper flakes, 4 crusty Italian sub rolls

Full Ingredients

Red-Wine Oregano Vinaigrette

• 1/3 cup extra-virgin olive oil
• 1/4 cup red wine vinegar
• 1 teaspoon Dijon mustard
• 1 1/2 teaspoons dried oregano, lightly crushed between fingers
• 1 small garlic clove, finely minced or grated
• 1 teaspoon honey
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon red pepper flakes (optional)

Chopped Salad Filling

• 6 cups chopped romaine (from 2 medium hearts), well dried
• 6 ounces genoa salami, cut into 1/4-inch dice
• 4 ounces provolone, cut into 1/4-inch dice
• 1/2 cup sliced pepperoncini, drained and patted dry
• 1 1/2 cups diced tomatoes (2–3 Roma or 1 pint cherry tomatoes halved)
• 1/2 small red onion, very thinly sliced (about 1/2 cup)
• 1 can (15 ounces) garbanzo beans, drained, rinsed, and patted dry

For Assembly

• 4 crusty Italian sub rolls (6-inch), split
• 1 tablespoon extra-virgin olive oil, for brushing rolls
• Optional: 1 tablespoon red wine vinegar to sprinkle inside rolls for extra zing

Step-by-Step Instructions

Step 1: Toast the rolls

Preheat the oven to 400°F (200°C). Split the rolls lengthwise, keeping a hinge if you like. Brush the cut sides with 1 tablespoon olive oil. Place cut-side up on a sheet pan and toast for 4–6 minutes until the edges are crisp and the centers are still soft. This step is optional but helps the bread stand up to the juicy filling.

Step 2: Make the red-wine oregano vinaigrette

In a small bowl or jar, whisk together the red wine vinegar, Dijon, oregano (crushed between your fingers to release aroma), garlic, honey, salt, black pepper, and red pepper flakes (if using). Slowly stream in the 1/3 cup olive oil while whisking until emulsified. Taste and adjust salt or vinegar as needed; it should be bright and savory.

Step 3: Prep and dry the salad components

Chop romaine into bite-size pieces and spin very dry or blot with paper towels. Dice the salami and provolone into 1/4-inch pieces. Slice the pepperoncini and red onion thinly. Dice tomatoes, then blot with a paper towel to remove excess moisture. Rinse and drain the garbanzo beans, then pat them dry so the dressing clings.

Step 4: Toss the chopped salad

In a large mixing bowl, combine romaine, salami, provolone, pepperoncini, tomatoes, red onion, and garbanzo beans. Drizzle in about 2/3 of the vinaigrette and toss gently until everything is evenly coated. Taste and add more dressing, salt, or pepper to your liking. Reserve a few tablespoons of dressing for drizzling into the sandwiches.

Step 5: Fill the subs

If you like extra zip, sprinkle the inside of the toasted rolls with a few drops of red wine vinegar. Mound the chopped salad into each roll, really packing it in so every bite has a mix of flavors. Drizzle with the reserved vinaigrette.

Step 6: Press, slice, and serve

Close the rolls and press gently to compress the filling. Let them sit for 2 minutes so the flavors settle. Slice each sub in half crosswise with a serrated knife and serve right away while the rolls are crisp and the salad is cool and crunchy.

Pro Tips

• Dry greens are key. Spin or blot romaine thoroughly so the dressing clings and the bread stays crisp.
• Crush the dried oregano between your fingers before adding—it releases more flavor and aroma.
• Slice red onion paper thin. If it’s sharp, soak slices in cold water for 5 minutes, then drain and pat dry.
• Warm, lightly toasted bread creates a sturdy base that won’t get soggy as fast.
• Pack the filling tightly. A well-packed sub eats cleaner and ensures balanced bites.

Variations

• Muffuletta-Inspired: Add 1/2 cup chopped giardiniera and 1/3 cup chopped green olives; swap provolone for mozzarella.
• Vegetarian: Omit salami; add 1 cup roasted red peppers and 1/2 cup marinated artichoke hearts; boost chickpeas to 2 cans.
• Gluten-Free: Serve as lettuce wraps or use gluten-free sub rolls; everything else stays the same.

Storage & Make-Ahead

Vinaigrette can be made up to 1 week ahead; refrigerate and shake before using. Wash and chop romaine up to 1 day in advance and store very dry with paper towels in a sealed container. Dice salami and provolone up to 3 days ahead. Keep wet components (tomatoes, pepperoncini, onion) separate until tossing. Once dressed, the salad is best within a few hours. Assembled subs are best within 1 hour; for packing, line the roll with cheese and salami to create a moisture barrier, then fill, wrap tightly in parchment, and chill up to 4 hours.

Nutrition (per serving)

Approximate values per sub: 770 calories; 44 g fat (14 g saturated); 73 g carbohydrates; 11 g fiber; 9 g sugars; 30 g protein; 1,450 mg sodium. Nutrition will vary with bread size, salami brand, and exact amounts used.