¼ cup chopped pepperoncini peppers + a splash of the juice
2 tbsp mayonnaise
½ tbsp red wine vinegar
2 tsp oregano
Salt & cracked black pepper, to taste
Directions
In a mixing bowl, combine the shredded lettuce, tomato, red onion, chopped pepperoncini, and a splash of the pepperoncini juice. Add the mayonnaise, red wine vinegar, oregano, salt, and black pepper. Toss everything together and set aside.
Chop the pepperoni, ham, and turkey into small pieces. Add all the meat to a Blackstone Griddle set to medium-low heat with a bit of oil or butter. Using two spatulas, chop and mix the meats as they warm—just like making a chopped cheesesteak. Lightly season with oregano, salt, and pepper.
Divide the meat into 4 equal piles. Top each pile with 3 slices of cheese, then place each hoagie roll cut-side down directly over the cheese. Let the rolls steam and the cheese melt for 30–60 seconds.
Slide a spatula under each pile while holding the roll with your other hand, flip, and transfer the sandwich off the griddle.
Add a generous scoop of the salad topping to each hoagie and enjoy a warm, melty, messy chopped sandwich.
