Preheat a skillet over medium heat (or preheat oven broiler). Slice the hoagie roll lengthwise, leaving a hinge if desired. If toasting, lightly spread 1 tsp butter on the cut faces of the roll.

Toast roll

Place the roll, buttered-side down, in the skillet and toast 1–2 minutes until golden brown, or place open-faced under the broiler 1–2 minutes watching closely to avoid burning. Remove and set aside.

Assemble base

Spread 1 tablespoon mayonnaise evenly on the bottom half of the roll. Spread 2 tablespoons smokey barbecue sauce on the top half of the roll (or reverse if you prefer the sauce on the bottom).

Layer meats

Layer the meats on the bottom half in this order for best texture and flavor: 3 ounces roast beef, followed by 2 ounces ham, then 2 ounces turkey. Overlap slices slightly so the sandwich is evenly filled.

Add cheese and season

Top the layered meats evenly with 2 ounces mozzarella. Sprinkle a pinch of salt and a pinch of black pepper over the cheese and meats.

Melt cheese (optional)

If you prefer melted cheese, return the assembled open sandwich to the skillet over low heat, cover with a lid for 1–2 minutes until the mozzarella softens and begins to melt; or place under the broiler for 30–60 seconds, watching carefully.

Add optional garnishes

If using, add 1 lettuce leaf and 4 pickle slices on top of the cheese (or on the top half of the roll, opposite the sauce) after melting the cheese or before closing the sandwich.

Finish and serve

Close the sandwich, press gently to compact, then slice in half if desired. Serve immediately while warm. Provide extra smokey barbecue sauce on the side if desired.