Big John Recipe

Prepare roll

Split the hoagie roll lengthwise, leaving a small hinge if desired. Toast cut sides lightly in a skillet or toaster oven until just golden, about 2–3 minutes, to help keep sandwich from becoming soggy.

Sauce spread

In a small bowl, combine mayonnaise and Dijon mustard. Spread evenly on both cut sides of the toasted roll (about 1 tablespoon on the bottom, 1 tablespoon on the top).

Place two slices of provolone on the bottom half of the roll, overlapping slightly, and set aside to receive hot meat.

Warm the roast beef and ham briefly: place the roast beef and ham in a nonstick skillet over medium heat with 1 teaspoon olive oil just until edges begin to warm and ham is slightly caramelized, about 45–60 seconds per side. Do not overcook — you only want warmed, not dry meat.

Layer the warmed roast beef, ham, and salami on top of the provolone-lined bottom roll. Pile the meats so the sandwich feels generous but can still close.

On top of the meats, add shredded iceberg lettuce, tomato slices (arrange in a single layer), red onion rings, and dill pickle slices.

Evenly scatter 2 teaspoons hot pepper relish or arrange 4–6 sliced pepperoncini for a peppery bite.

Drizzle 1 teaspoon red wine vinegar over the tomato and lettuce, then sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper across the toppings.

Close the sandwich, press gently to compact the layers, then slice in half on the diagonal. Serve immediately while meats are warm and bread still slightly crisp.