Preparation

• Remove limp outer leaves from the iceberg lettuce, cut into quarters, remove core, and shred finely. Set aside in a mixing bowl.
• Thinly slice the red onion into fine half-moons. Soak in cold water for 5-10 minutes if too strong, then drain and add to the mixing bowl.
• Slice the tomato thinly and dry with a paper towel. Slice or drain pepperoncini and add both to the mixing bowl.
• In a medium bowl, whisk together mayonnaise, red wine vinegar, and olive oil until smooth. Stir in oregano, garlic, salt, pepper, red pepper flakes, and sugar if needed.
• Add the lettuce, onion, and pepperoncini to the dressing and toss until well-coated. Adjust seasoning as needed.
• Preheat broiler. Spread the cut sides of rolls with butter or olive oil and broil for 1-3 minutes until golden.
• Layer provolone cheese on both halves of the toasted rolls and broil for 1-2 minutes until cheese is melted.
• Layer Genoa salami, deli ham, and pepperoni on the bottom half of the roll.
• Add sliced tomato, lightly season with salt and pepper.
• Top with the prepared grinder salad, adding extra dressing if desired.
• Fold the top half of the roll over the salad and let rest for 3-5 minutes.
• Slice the sandwich into halves or thirds and serve immediately.