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Chopped Grinder Sandwich Recipe

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★★★★★

4.5 from 128 reviews

This Chopped Grinder Sandwich is a flavorful combination of pre-cooked pulled pork, ham, Swiss cheese, dill pickles, and mustard all finely chopped together and layered inside buttered, toasted submarine rolls. The rolls are brushed with a savory garlic parsley butter, toasted under the broiler for a perfect golden finish, and then generously filled with the chopped meat mixture, making for a hearty, satisfying sandwich that’s perfect for lunch or dinner.

Ingredients

Scale

Sandwich Rolls:

  • 4 submarine rolls (6–10 inches each, sliced in half lengthwise most of the way through, but not all the way through)

Butter Sauce:

  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 tablespoons garlic, minced
  • 2 tablespoons fresh parsley, finely chopped
  • 2 teaspoons kosher salt

Filling:

  • ½ pound pre-cooked pulled pork
  • ½ pound sliced ham
  • 3 dill pickles, sliced in half lengthwise
  • 4 slices Swiss cheese
  • 2 tablespoons yellow mustard

Instructions

  1. Prepare the Oven and Baking Sheet: Preheat your oven to low broil. Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Arrange the Rolls: Place the submarine rolls on the baking sheet cut-side up. Make sure the rolls are sliced lengthwise almost all the way through, so they stay connected and can hold the filling well.
  3. Make the Garlic Parsley Butter: In a small bowl, combine the melted unsalted butter with minced garlic, finely chopped fresh parsley, and kosher salt. Mix well to create a flavorful butter sauce.
  4. Butter the Rolls: Using a brush, evenly coat the cut side of each roll half with the garlic parsley butter. This will add a rich, savory flavor to the rolls once toasted.
  5. Toast the Rolls: Place the buttered rolls under the preheated broiler for 2-3 minutes, or until the cut sides are nicely browned and toasted. Keep a close eye to avoid burning.
  6. Prepare the Filling: On a large cutting board, layer the pulled pork, sliced ham, halved dill pickles, and Swiss cheese slices. Using a sharp large knife, finely dice the mixture until thoroughly combined.
  7. Add Mustard and Mix: Transfer the diced mixture to a bowl, add the yellow mustard, and use a spatula to mix everything together evenly. You should have about 4 cups of filling total.
  8. Assemble the Sandwiches: Spoon about 1 cup of the chopped filling onto the toasted bottom half of each roll. Then close the sandwich with the top half of the roll, keeping the hinge intact.
  9. Serve: Serve the sandwiches immediately while the rolls are warm and the flavors are fresh and vibrant. Enjoy your hearty chopped grinder sandwich!

Notes

  • Be careful when broiling the rolls; watch closely to prevent burning, as broilers vary in strength.
  • The rolls should be sliced through most of their length but remain attached to hold the filling securely.
  • You can substitute ham with other deli meats if preferred, but classic Cuban-style fillings work best for authentic flavor.
  • If desired, you can add a light press on the sandwich with a panini press or skillet for a warm, melted version.
  • Use fresh parsley and garlic for the best flavor in the butter sauce.

Keywords: chopped grinder sandwich, pulled pork sandwich, ham sandwich, toasted submarine roll, garlic butter sandwich, Swiss cheese sandwich, deli meat sandwich

Find it online: https://nataliereeve.com/chopped-grinder-sandwich-recipe/