Step 1: Prepare the Vegetables - Shred 1 cup of iceberg lettuce and place in a large mixing bowl. Thinly slice 1/2 red onion and 2 ripe tomatoes, ensuring to blot the tomatoes dry. Drain a handful of pepperoncini.

Step 2: Make the Dressing - Whisk together 1/4 cup mayonnaise, 2 tablespoons red wine vinegar, and 2 tablespoons extra-virgin olive oil. Add 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, and season with kosher salt and black pepper to taste.

Step 3: Build the Salad - Toss the prepared lettuce, sliced onions, and drained pepperoncini together in the dressing until evenly coated. Set aside.

Step 4: Toast the Roll - Preheat your broiler to high. Slice the Italian sub roll in half lengthwise and lightly butter the cut sides. Broil for about 2-3 minutes until golden brown.

Step 5: Melt the Cheese - Layer 4 ounces of provolone cheese over the bottom half of the roll and broil for another 1-2 minutes until bubbly and melted.

Step 6: Layer the Meats - On top of the melted provolone, layer 3 ounces of Genoa salami and 2 ounces of deli ham, followed by optional pepperoni.

Step 7: Add the Tomatoes - Arrange the sliced tomatoes over the meats and sprinkle with salt and black pepper.

Step 8: Top with Salad - Spoon the dressed salad mixture over the tomatoes.

Step 9: Close the Sandwich - Place the top half of the roll over the salad and let the sandwich rest for 3-5 minutes.

Step 10: Slice and Serve - Cut the sandwich diagonally and serve warm.