Lunch Recipes
Chopped Sandwich Salad
In the test kitchen, we’ve all been captivated by the TikTok chopped Italian sandwich so we decided to make one … with a few modifications. We kept the iceberg lettuce and the gonzo assortment of goodies that go on top: prosciutto, pepperoni, smoked ham, provolone, red onion, and peperoncini. But we ditched the hoagie and, instead of tossing it all in plain mayonnaise, we drizzled on a homemade Calabrian chili mayo.
The result is an irresistibly (and weirdly) fresh salad in which texture and flavor collide — it’s crispy, juicy, briny, chewy, spicy, smoky, creamy, bright, and zippy. To eat it once is to crave it ever after, like one does a favorite Italian sub. In other words, make it for game night, and you might be making it for a month of Sundays. There are worse fates!
Serves: 4 to 6
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Chopped Sandwich Salad
For the Calabrian chili mayonnaise:
For the salad and dressing:
Directions
To make the Calabrian chili mayonnaise: In the bowl of a food processor, combine the egg yolk, Calabrian chilis, lemon zest and juice, and salt. While the food processor is running, slowly pour in the oil until the sauce is thick and emulsified. Set aside.
To make the salad: In a large bowl combine the lettuce, pepperoni, ham, cheese, peperoncini, and red onion. Add the vinegar, olive oil, salt, and pepper, and toss to coat.
Transfer the salad to a serving platter and arrange the prosciutto evenly over the salad. Drizzle the chili mayonnaise over the salad to taste. Serve.
Leftover mayonnaise will keep in an airtight container in the fridge for up to 5 days.