Hold the 12-inch french bread loaf and slice horizontally down the middle to create a top and bottom half. If you prefer the sandwich warmed/toasted, spread softened butter evenly over the cut sides of both halves.

Toast (optional)

To toast, place the buttered cut sides down on a skillet over medium heat or under a broiler for 1–2 minutes until lightly browned. Remove and set aside to cool slightly.

Spread condiments

On the inside surface of the bottom half spread 2 tablespoons mayonnaise evenly. On the inside of the top half spread 2 tablespoons mustard evenly. Adjust quantities to taste if desired.

Assemble meats

Layer the meats on the bottom half in this order for even distribution: place 3 slices bologna overlapping along the length near one side, then 3 slices salami overlapping across the bologna, then 3 slices ham overlapping across the salami, then repeat another layer (remaining 3 bologna, 3 salami, 3 ham) so meats are evenly distributed along the loaf. You can slightly fold slices to build height without spilling out.

Add cheese

Place 4 swiss cheese slices evenly on top of the meat layers, spacing them so each bite gets cheese. If you prefer melted cheese, briefly return assembled bottom half under a broiler for 30–60 seconds until cheese softens (watch carefully).

Add produce

Arrange 4 washed lettuce leaves on top of the cheese in a single layer. Slice the tomato into 1/4-inch rounds and distribute them along the length of the sandwich (about 4–6 slices depending on tomato size). Lightly sprinkle about 1 teaspoon salt and 1 teaspoon black pepper over the tomato slices to season.

Optional pickles

If using dill pickle slices, place them on top of the tomato in a single layer so they don't make the bread soggy.

Close and press

Place the mustard-covered top half of the bread over the assembled bottom half. Press down gently along the length of the sandwich to compress slightly and help ingredients adhere.

Portion and serve

Using a sharp serrated knife, cut the sandwich into 3 or 4 equal portions crosswise (for a 12-inch loaf, cutting into 3 yields 4-inch portions). Serve immediately. Provide extra napkins and optional sandwich pick or toothpicks to hold portions together.

Storage

If not eating immediately, wrap each portion tightly in plastic wrap and refrigerate for up to 24 hours. For best texture, assemble tomatoes and lettuce just before serving to avoid sogginess if storing longer.