Preheat a skillet or griddle over medium heat. Slice each Italian/sub roll horizontally, keeping a hinge if desired. Lightly butter the cut sides (about 1/2 tablespoon butter per side). Toast buttered sides on the hot skillet until golden and crisp, about 2–3 minutes per side. Remove and keep warm.

Make sandwich spread

In a small bowl whisk together mayonnaise, Dijon mustard, olive oil, red wine vinegar, Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth and emulsified. Taste and adjust seasoning. Spread roughly 1 tablespoon of the mixture on the bottom half of each toasted roll and 1/2 tablespoon on the top half.

Meats & Cheeses

Layer meats and cheese on the bottom halves: start with 3 slices of Genoa salami folded to build height, then 2 slices of capicola, then 2 slices of provolone. Repeat for a stacked, generous gondola-style filling so each sandwich has equal layers. If using thicker slices, adjust to keep even height.

Place the top halves of the rolls gently over the layered meats and cheeses so they sit evenly but not compressed.

Vegetables & Toppings

On top of the cheese (between cheese and top bread or on top half depending on preference), distribute shredded lettuce evenly among the 4 subs (about 1/2 cup per sandwich). Add 3–4 thin tomato slices per sandwich and a few thin red onion slices. Scatter 1–2 pepperoncini rings per sandwich for brightness.

If you like extra tang, sprinkle about 1/4 teaspoon of the pepperoncini brine over the tomato slices (optional). Season the vegetable layer lightly with the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper, divided across the sandwiches.

Finish & Garnish

Sprinkle about 1/2 tablespoon shredded Parmesan or Pecorino over the lettuce layer of each sandwich and dust with a pinch of dried oregano.

Press the top of each sandwich lightly, slice each sub in half (or into thirds) with a serrated knife. Serve immediately while the rolls are still warm and crisp.