Cresta Seoul

From Our Kitchen

The Viral Chopped Sandwich, Sourdough-Style

Everyone's chopping their sandwich fillings into a salad and piling them onto a hoagie roll right now — so we tried it with our own naturally leavened sourdough instead. The tangy crumb holds up better than any soft roll, and it's the easiest way to turn a half-loaf into lunch.

Serves 2 15 minutes No oven needed

Ingredients

  • Half a loaf Cresta sourdough (Plain or Pan de Cresta), split
  • 4–5 slices deli ham
  • 4–5 slices salami
  • 2 slices provolone or sharp cheddar
  • A handful romaine lettuce, roughly torn
  • ½ tomato
  • 2–3 tbsp thinly sliced red onion
  • 3–4 pepperoncini (optional, for tang)
  • 2 tbsp mayonnaise
  • 1 tbsp olive oil
  • 1 tsp red wine vinegar
  • ½ tsp dried Italian seasoning
  • Salt & pepper, to taste

Method

  1. Pile the ham, salami, cheese, lettuce, tomato, onion, and pepperoncini together on a cutting board.
  2. Chop everything together with a large knife until finely and evenly diced, the way you would for a chopped salad.
  3. Add the mayonnaise, olive oil, vinegar, Italian seasoning, salt, and pepper, then toss until everything is coated.
  4. Split the sourdough loaf and pile the mixture generously between the halves.
  5. Slice and serve right away, while the crust is still crisp.
Tip: Prepping ahead? Chop the filling and keep the dressing separate until just before serving — sourdough's open crumb is forgiving, but no bread likes sitting in mayo too long.