Slice the sandwich roll horizontally, leaving the hinge if you like. Lightly toast cut sides in a skillet or toaster until just golden, about 1-2 minutes, to help prevent sogginess.

Assemble cheese and meat

Place the provolone slices on the bottom half of the warm roll so they begin to soften. Layer the thinly sliced capicola evenly on top of the cheese, arranging to cover the length of the roll (about 6 oz total).

Add vegetables

Top the capicola with the torn lettuce, tomato slices (4), and thin red onion rings. If using pickled hot peppers, scatter 1-2 tablespoons over the vegetables to taste.

Condiment Spread

In a small bowl, combine 2 tablespoons mayonnaise, 1 teaspoon Dijon mustard, 1 teaspoon red wine vinegar, 1 teaspoon olive oil, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth. Taste and adjust seasoning; the mixture should be tangy and slightly creamy.

Spread the condiment mixture evenly on the top half of the toasted roll. If you prefer a lighter spread, use half the amount.

Optional Finishers

Sprinkle the torn lettuce or tomato lightly with 1 teaspoon dried oregano and a quick 1 teaspoon drizzle of olive oil. Optionally spritz 1/2 teaspoon lemon juice over the tomato for brightness.

Close the sandwich, press gently to compact, and cut in half on a diagonal. Serve immediately.