Slice the hero roll horizontally, leaving a small hinge if you prefer. If you like the bread warm, spread 1 tsp butter on the cut surfaces and toast in a skillet over medium heat until golden, 1–2 minutes per side, then remove from heat.

Layer the meats and cheese

On the bottom half of the roll layer the meats in this order for even flavor distribution: 4 oz Genoa salami (folded), 3 oz capicola (folded), 2 oz mortadella. Place 3 oz provolone slices over the meats so the cheese sits directly on top of them.

Add vegetables

Evenly distribute 1 cup shredded lettuce across the cheese. Arrange 1 sliced tomato and 1/4 cup roasted red pepper slices on top of the lettuce. Scatter thin slices of 1/4 red onion and 3 sliced pepperoncini over the tomato and peppers. Season the tomato and peppers lightly with 1/4 tsp kosher salt and 1/8 tsp freshly ground black pepper.

Optional finish

If using, sprinkle 1 tbsp grated Parmigiano-Reggiano over the vegetables for a savory finish.

Dressing & Spread

Make the dressing: in a small bowl or jar combine 2 tbsp extra-virgin olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp minced garlic, 1/2 tsp dried oregano and 1/8 tsp crushed red pepper flakes (optional). Whisk or shake until emulsified.

Make the spread: in a separate small bowl stir together 2 tbsp mayonnaise and 1 tsp of the prepared dressing (or 1 tsp extra-virgin olive oil) to loosen it. Taste and adjust with a pinch of salt or more mustard if desired.

Assemble: brush or drizzle about half of the dressing (about 1 tbsp) onto the inside top half of the roll and spread the mayonnaise mixture on the inside top as well. Close the sandwich and press gently to compress the ingredients slightly so flavors marry.

Slice & serve: using a sharp serrated knife, cut the hero into 2 or 3 portions (or leave whole). Serve immediately, or wrap tightly in parchment and refrigerate up to 24 hours for later — add lettuce just before eating if storing longer to keep it crisp.