Slice the 12-inch sub roll lengthwise, leaving a small hinge if preferred so the halves stay connected. If you prefer warm bread, toast cut sides under a broiler for 1–2 minutes until lightly golden, then let cool slightly.

In a small bowl, whisk together mayonnaise, yellow mustard, olive oil, red wine vinegar, dried oregano, 1/4 tsp salt, and 1/8 tsp black pepper to make a light herbed spread.

Spread the mayonnaise-mustard mixture evenly on both cut sides of the roll (reserve about 1/2 tbs of the mixture if you like less on top).

Cold Cuts & Cheese

Layer the cold cuts directly on the bottom half of the prepared roll. Start with turkey (3 oz), arranging slices flat and slightly overlapping, then add ham (2 oz) on top, followed by genoa salami (2 oz). Aim for an even, compact layer so the sandwich holds together.

Top the meats with three slices of provolone cheese, arranging them to cover the meat area. If you prefer the cheese slightly melted, place the open sandwich under a broiler for 20–30 seconds until edges just soften, then remove and continue assembling.

Veggies & Extras

Season the tomato slices lightly with 1/8 tsp salt and a small pinch (1/16 tsp) of black pepper to enhance flavor.

Arrange shredded lettuce over the cheese layer, then place the seasoned tomato slices in a single layer. Add thin red onion slices on top of the tomato.

Add pepperoncini or banana pepper slices and dill pickle slices evenly across the sandwich for acidity and bite.

If desired, drizzle any reserved herbed spread or an extra 1/2 tsp olive oil and 1/4 tsp red wine vinegar over the veggies for additional moisture.

Close the sandwich with the top half of the roll, press down gently to compress the fillings uniformly, and slice the sub into two or three portions for serving.