If desired, warm the hoagie roll in a 350°F (175°C) oven for 3–5 minutes or toast lightly in a skillet for 1–2 minutes per side. Slice the roll lengthwise, leaving a hinge if you prefer, and lightly brush the cut interior with 1 tsp olive oil (optional).

Arrange cheeses and meats

On the bottom half of the prepared roll, lay the 2 slices of provolone cheese. Fold the 3 oz sliced ham and place it over the cheese in an even layer. Add the 1 oz pepperoni slices on top of the ham, distributing them evenly across the length of the roll.

Add vegetables

Evenly distribute the 2 tbsp thinly sliced red onion over the meats. Place 3 tomato slices spaced along the sandwich, followed by 6 thin cucumber slices. Tuck the 2 washed and dried lettuce leaves on top of the vegetables to provide a crisp barrier.

Dress and season

Drizzle 2 tbsp balsamic vinaigrette evenly over the vegetables and lettuce. Sprinkle a pinch of salt and a pinch of freshly ground black pepper over the tomatoes and cucumbers to enhance flavor. If you prefer less dressing, start with 1 tbsp and add more to taste.

Close and serve

Close the top half of the hoagie roll, press gently to compact the sandwich slightly. Using a sharp knife, slice the sandwich in half on the bias if serving two, or leave whole. Serve immediately so the bread stays crisp; if making ahead, pack the dressing separately and assemble within 30 minutes to avoid sogginess.