Ready for a serious flavor upgrade? We’re taking the viral TikTok Chopped Italian Sandwich and giving it a griddle makeover on the Blackstone. This version turns pepperoni, salami, and ham into a sizzling, savory filling that gets piled onto toasted Italian loaves loaded with melted provolone. Crisped bread, hot meat with caramelized edges, and a bright, house-made Italian vinaigrette tossed with shredded romaine make for an addictively crunchy, tangy, and cheesy sandwich experience. Whether you’re feeding a crowd or just craving something new, this Blackstone Chopped Italian Sandwich delivers big flavor and comes together quickly.
Blackstone Chopped Italian Sandwich
This griddle adaptation of the TikTok Chopped Italian Sandwich crisps the bread and sears the chopped deli meats on the Blackstone for extra texture and flavor. The meat—pepperoni, salami, and ham—is chopped into bite-sized pieces and cooked until hot with browned edges. The cut-side of an Italian loaf is grilled mayo-side down until golden and toasty, then layered with slices of provolone so the residual heat melts the cheese. A quick vinaigrette tossed with shredded romaine and pickled yellow peppers adds acidity and crunch, balancing the richness of the meats and cheese.
The result is a toasty, melty sandwich that’s perfect for casual family dinners, backyard cookouts, or feeding teenagers who will happily ask for seconds. This method is flexible: swap meats, adjust seasonings, or add pickled peppers and onions to match your tastes.
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Recipe Shopping List
If you need to shop, here’s everything you’ll want on hand. For precise quantities, see the ingredient list in the recipe card below.
- Italian sub loaves
- Mayonnaise
- Sandwich-sized pepperoni
- Sandwich-sized salami
- Ham
- Provolone cheese
- Romaine lettuce
- Pickled yellow peppers
- Red wine vinegar
- Olive oil
- Italian seasoning blend
- Salt
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How To Make This Recipe
Below is an overview of the steps so you can see what to expect. Full details and exact measurements are listed in the recipe section that follows.
- Preheat: Heat the Blackstone or griddle over medium heat until fully hot—about 10 minutes to ensure even cooking.
- Prep: Slice the loaves in half (leave one side attached if you like), spread mayonnaise on the cut sides, and chop the meats into roughly ½-inch cubes. Whisk together the vinaigrette for the lettuce.
- Griddle: Place the bread cut-side down on the griddle and arrange the chopped meat on another area. Let the bread toast until golden and the meat develop some brown, crispy edges, stirring the meat occasionally to cook evenly.
- Melt: Remove the bread and immediately lay slices of provolone on the hot cut surface. Top with the sizzling meat so the cheese melts into it.
- Toss and assemble: Toss shredded romaine with the Italian vinaigrette and pickled peppers, then pile the dressed lettuce onto each sandwich. Close, slice, and serve warm.
- Tips: Press the bread gently with a spatula while toasting for an even sear. If making ahead, cook the meat and toast the bread, then wrap separately and assemble just before serving to keep lettuce crisp.
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Recipe FAQ
Yes. Cook the meat and toast the bread in advance, then store them wrapped in foil. Keep the vinaigrette separate and toss it with the lettuce just before serving to preserve crunch.
What’s the best way to store and reheat leftovers?
Leftover assembled sandwiches will get soggy because of the lettuce. If you have leftovers, store components separately: refrigerate meat and bread, and keep lettuce and dressing cold. Reheat meat on the griddle or microwave and assemble right before eating, or enjoy the sandwich cold.
Are there recommended substitutions or additions?
Absolutely. Add thinly sliced onions, banana peppers, or a drizzle of mustard for extra zing. Swap provolone for mozzarella or fontina, or use different deli meats to personalize the flavor.
TikTok Viral Chopped Italian Sandwich on the Blackstone
Yield: 6 servings | Prep: 15 minutes | Cook: 20 minutes | Total: 35 minutes
Ingredients
Sandwiches
- 3 Italian sub loaves
- ¾ cup mayonnaise
- 10 slices sandwich-sized pepperoni, chopped
- 10 slices sandwich-sized salami, chopped
- 10 slices ham, chopped
- 10 slices provolone cheese (3 per loaf if halved into 6 servings)
- 3 cups shredded romaine lettuce
- 3 tablespoons diced pickled yellow peppers
Dressing
- 3 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 tablespoon Italian seasoning blend
- ½ teaspoon salt
Instructions
- Preheat your griddle over medium heat for at least 10 minutes so the surface is evenly hot.
- Slice the bread loaves in half lengthwise, leaving them hinged if you prefer. Spread mayonnaise evenly on each cut side.
- Cut the pepperoni, salami, and ham into roughly ½-inch cubes for the chopped filling.
- Whisk together red wine vinegar, olive oil, Italian seasoning, and salt until emulsified to make the dressing.
- Place the chopped meat on the hot griddle and spread into an even layer. Place the bread cut-side down on another area of the griddle.
- Cook the meat, stirring occasionally, until it is hot and begins to brown around the edges. Toast the bread until it is golden and crisp—press gently with a spatula if needed.
- Remove the toasted bread from the griddle and immediately add 3 slices of provolone to each loaf piece so it begins to melt.
- Transfer the hot chopped meat onto the melted cheese, then toss the shredded romaine with the vinaigrette and add the dressed lettuce and pickled yellow peppers on top.
- Close the sandwich, cut into portions, and serve while warm.
Nutrition (estimate per serving)
Calories: 1107 | Total Fat: 65g | Saturated Fat: 20g | Cholesterol: 151mg | Sodium: 3214mg | Carbohydrates: 70g | Fiber: 6g | Sugar: 10g | Protein: 62g
Nutrition data provided here is only an estimate.
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