Chopped Italian Sandwich: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
Slow-Simmered Chopped Italian Sandwich Comfort
All the messy, spicy, melty goodness of a chopped Italian—turned into an easy, hands-off slow cooker meal that soaks into bread and feeds a crowd.
Think of this as the chopped Italian you love, reimagined as a slow-simmered, spoonable celebration. Onion and red pepper soften in olive oil until sweet and tender, garlic blooms for 30 seconds, and quick browning of the salami and ham brings out that savory, slightly crisped edge that makes every bite interesting.
Everything migrates to the slow cooker—crushed tomatoes, low-sodium chicken broth, pepperoncini for a bright, vinegary bite, dried oregano and a splash of red wine vinegar—and then the torn Italian bread goes right into the pot to absorb the juices. Cubes of provolone tucked in toward the end melt into pockets of creamy, cheesy goodness so each spoonful (or sandwich) has gooey payoff.
The texture is the point here: soft, soaked bread threaded with meaty pieces, little bursts of tang from the pepperoncini, and a mellow, tomato-forward base that’s been coaxed into depth by gentle, long cooking. It’s an ideal dish when you want something hands-off but not bland—big flavors without babysitting the stove.
Practical and convivial, this feeds about six and plays well for casual dinners, game-day setups, or any time you want a comforting, slightly messy centerpiece. Prep is just 20 minutes, then let the slow cooker do the work for 4 hours—leftovers only deepen in flavor, so consider making it when you want easy second-day lunches too.
Ingredients
How to Make Chopped Italian Sandwich
- Roughly chop the salami and ham into bite-sized pieces (about 1/2-inch) and cut the provolone into small cubes; tear the Italian bread into 1-inch pieces and set aside.
- Heat olive oil in a large skillet over medium heat; add the chopped onion and sliced red bell pepper and cook until softened, about 5 minutes, then add smashed garlic and cook 30 seconds until fragrant.
- Add the chopped salami and ham to the skillet and cook, stirring, 3–4 minutes to render a bit of fat and develop color; transfer the whole skillet contents to the slow cooker.
- To the slow cooker add crushed tomatoes, chicken broth, pepperoncini, dried oregano, red wine vinegar, kosher salt, and black pepper; stir to combine and nestle the torn bread into the liquid so it begins to absorb the juices.
- Set the slow cooker to Low and cook 3 to 4 hours (or High for 2 to 2.5 hours) until flavors meld and the bread has mostly broken down to thicken the stew.
- About 20–30 minutes before serving, stir in the provolone cubes so they soften and partially melt into pockets throughout the stew; taste and adjust seasoning with more salt, pepper, or vinegar if needed.
- Ladle the chopped-Italian stew into bowls and garnish each serving with torn fresh basil and an extra sliced pepperoncini if you like more heat/acidity.
- Serve hot with additional crusty bread on the side for dipping; leftovers keep well refrigerated for 3–4 days and reheat gently on the stove or in a slow cooker on Low.
Recipe Card
Chopped Italian Sandwich
Chopped Italian Sandwich: a cozy home-cooked favorite with big flavor, practical prep, and servings worth fighting over—in a friendly way.
- Prep
- 20 min
- Cook
- 4 hr
- Servings
- 6
Ingredients
Instructions
- Roughly chop the salami and ham into bite-sized pieces (about 1/2-inch) and cut the provolone into small cubes; tear the Italian bread into 1-inch pieces and set aside.
- Heat olive oil in a large skillet over medium heat; add the chopped onion and sliced red bell pepper and cook until softened, about 5 minutes, then add smashed garlic and cook 30 seconds until fragrant.
- Add the chopped salami and ham to the skillet and cook, stirring, 3–4 minutes to render a bit of fat and develop color; transfer the whole skillet contents to the slow cooker.
- To the slow cooker add crushed tomatoes, chicken broth, pepperoncini, dried oregano, red wine vinegar, kosher salt, and black pepper; stir to combine and nestle the torn bread into the liquid so it begins to absorb the juices.
- Set the slow cooker to Low and cook 3 to 4 hours (or High for 2 to 2.5 hours) until flavors meld and the bread has mostly broken down to thicken the stew.
- About 20–30 minutes before serving, stir in the provolone cubes so they soften and partially melt into pockets throughout the stew; taste and adjust seasoning with more salt, pepper, or vinegar if needed.
- Ladle the chopped-Italian stew into bowls and garnish each serving with torn fresh basil and an extra sliced pepperoncini if you like more heat/acidity.
- Serve hot with additional crusty bread on the side for dipping; leftovers keep well refrigerated for 3–4 days and reheat gently on the stove or in a slow cooker on Low.
Nutrition
- Carbohydrates
- 20
- Saturated Fat
- 11
- Sodium
- 1780
- Fiber
- 2
- Unsaturated Fat
- 18
- Protein
- 26
- Fat
- 29
- Cholesterol
- 77
- Trans Fat
- 0.3
- Calories
- 500
- Sugar
- 6