Slice the ciabatta loaf horizontally to open like a sandwich (keep top and bottom intact). If desired, lightly toast the cut surfaces under a broiler or in a skillet for 1–2 minutes until just golden.

Whisk together the mayonnaise and Dijon mustard in a small bowl. Spread the mixture evenly on the bottom half of the ciabatta. Brush the inside of the top half lightly with 1 tbs olive oil to prevent sogginess and add flavor.

Meats & Cheese

Layer the bottom half of the ciabatta with the provolone slices first (this creates a barrier so wet ingredients don't soak the bread).

Stack the ham evenly over the provolone, slightly overlapping slices for full coverage. Add the Genoa salami over the ham, distributing it evenly.

Peppers & Veg

In a small bowl, combine the drained roasted red sweet pepper strips with red wine vinegar, sugar, 1/8 tsp of the salt, and a pinch of black pepper. Toss to coat and let sit for 2–3 minutes to mellow and slightly pickle the peppers.

Arrange the dressed pepper strips over the meats. Add the thinly sliced red onion, tomato slices, and lettuce leaves on top of the peppers. Season the tomato and lettuce with the remaining salt, pepper and the dried oregano, sprinkling evenly.

Seasoning & Finish

Close the sandwich by placing the top half of the ciabatta over the layered ingredients. Press gently to compact the sandwich slightly so layers hold together.

If serving immediately, cut the hoagie into 2 portions (or 4 smaller pieces) with a sharp serrated knife. If you prefer warmed, wrap the sandwich in foil and place in a 350°F (175°C) oven for 5–7 minutes to meld flavors and slightly warm the meats and cheese.

Serve the South Street Hoagie immediately. Provide extra red pepper strips or pickles on the side if desired.