For the sandwich filling:

4 slices salami

3 slices pepperoni

3 slices ham or capicola

2 slices provolone cheese

1/2 cup shredded iceberg lettuce

1/4 red onion, thinly sliced

1/4 cup banana peppers or pepperoncini

2 tablespoons diced tomatoes (optional)

1 tablespoon diced red bell pepper

Pickles or olives (optional)

For the dressing:

2 tablespoons olive oil

1 tablespoon red wine vinegar

1/2 teaspoon dried oregano

1/4 teaspoon garlic powder

Salt and pepper to taste

Optional: pinch of crushed red pepper flakes

For assembling:

1 hoagie or sub roll (or ciabatta, baguette, etc.)

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Place all meats, cheese, and vegetables on a large cutting board.
Chop everything together using a large knife until the mixture is fine and evenly combined.
Drizzle the dressing ingredients directly over the chopped mixture.
Chop and toss again to coat evenly.
Slice your roll and lightly toast if desired.
Scoop the mixture into the roll, press gently, and slice in half.

For extra crunch, add crushed chips or crispy onions just before serving.
Toast the bread for a warmer, more textured bite.
Make the chopped filling ahead and refrigerate up to 3 days.
Add spicy elements like jalapeños or hot giardiniera for heat.
Use parchment paper to wrap tightly—this helps hold everything together and adds deli-style flair.