Slice the hero roll lengthwise, leaving a small hinge if you prefer. Lightly toast the cut sides in a 350°F (175°C) oven or in a skillet for 2–3 minutes until just golden; this prevents sogginess and adds texture.

In a small bowl, mix the mayonnaise, Dijon mustard and olive oil until smooth. Spread the mixture evenly on both cut sides of the warm roll.

Cheese

Place two slices of provolone on the bottom half of the roll and two more on the top half (or layer all on bottom if you prefer the top melted slightly). If you like the cheese warmed, place the assembled bottom half with cheese under a broiler for 30–45 seconds just to begin melting before adding meats.

Cured Meats

Layer the cured meats on top of the provolone: start with the mortadella (or cooked ham) to cover the cheese, then add capicola, then Genoa salami. Slightly overlap slices and fold them for height and texture so every bite includes multiple meats.

Vegetables & Pickles

Arrange the tomato slices evenly over the meats. Season the tomato lightly with a pinch of salt and a grind of black pepper. Add roasted red pepper slices and red onion rings across the sandwich. Scatter shredded lettuce over the top, then add the pepperoncini rings and dill pickle slices where desired.

Seasoning & Finish

Drizzle the red wine vinegar over the vegetables and meats, then sprinkle the dried oregano evenly. Taste and adjust salt and pepper if needed.

Close the sandwich and press down gently to compact the layers. If serving warm, wrap the sandwich in foil and place it in a 350°F (175°C) oven for 5–7 minutes to meld flavors and warm through. If serving cold, cut the hero in half at a slight diagonal.

Serve immediately. Provide extra pepperoncini or pickle on the side if desired.