If you have a single 6-foot roll, lay it on a long work surface. If you have multiple shorter rolls, align them to equal 6 feet. Using a long serrated knife, slice the roll lengthwise but not all the way through, leaving a hinge so top and bottom stay connected. Spread the salted butter evenly on the cut interior of both sides. If you prefer warmed bread, preheat an oven to 350°F (175°C), place the opened roll on a sheet pan and warm for 6–8 minutes until lightly toasted; remove and keep open on the work surface.

Roast beef & cheese

Layer roast beef

Arrange the thinly sliced roast beef in an even single layer along the bottom half of the opened roll, working in 1-foot sections so coverage is uniform. Use the full 18 oz so the sandwich is generously filled and consistent across the 6-foot length.

Add cheese

Place provolone slices on top of the roast beef, overlapping slightly so every bite will have cheese. If the cheese slices are larger than needed, tear them to fit. Reserve 1–2 slices to place in any thin spots.

Vegetables & toppings

Prepare vegetables

Wash the lettuce and pat dry. Shred or thinly slice the iceberg into ribbons. Core and slice the tomatoes into 1/4-inch slices. Thinly slice the red onion into rings. If using whole pickles, slice into 12 even rounds; otherwise use pre-sliced pickles and distribute evenly.

Layer vegetables

Distribute the shredded lettuce evenly over the cheese across the whole 6-foot length. Next, arrange tomato slices in a single overlapping line, followed by evenly scattered onion rings, pickle slices, and banana pepper slices if using. Aim for consistent spacing so each 1-foot portion has similar toppings.

Condiments & seasoning

Make dressing

In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper until emulsified. Taste and adjust seasoning.

Spread condiments

Spread the mayonnaise evenly along the top interior half of the roll. Dot yellow mustard along the length (or spread evenly if you prefer). Drizzle the prepared oil-vinegar dressing sparingly across the vegetables to lightly coat them—about 1 tbs per foot (total ~6 tbs).

Finish & serving

Close and press

Carefully fold the top half of the roll down to meet the bottom. Press gently to compact the sandwich so layers adhere. If desired, wrap the entire 6-foot sub tightly in aluminum foil, pressing down along the length. Let rest 10 minutes so flavors meld and the sandwich firms for easier cutting.

Portion and serve

Using a long serrated knife, slice the 6-foot sub into the desired portions (common: six 1-foot subs). If wrapped, cut through the foil. Use butcher's twine to tie individual portions for transport, or wrap portions in foil for serving. Estimated yield: six 12-inch servings.