2 Filone rolls
1/4 lb. of your favorite ham, sliced thin
1/4 lb. mortadella, sliced thin
1/4 lb. sopressata salami, sliced thin
4 slices provolone cheese
1 tomato, sliced
4-6 leaves romaine lettuce, chopped or shredded
3-4 slices red onion
2 Tbsp. pepperoncinis
2 Tbsp. olive oil
1 Tbsp. dried Italian seasoning
1/2 tsp. crushed red peppers
Kosher salt and freshly ground pepper
Slice rolls in half lengthwise.
Drizzle one half of each roll with olive oil and then sprinkle with Italian seasoning and crushed red peppers. Then put the half that you did not put anything on and lay it on top of the half that you did. Gently rub the two halves together to incorporate the seasoning on both halves.
Begin layering your meats and cheese. One thing you don't want to do is just lay the meat on the roll flat--fold the meat over--it gives more volume to the sandwich.
When you are finished adding everything to the sandwich, sprinkle salt and pepper over the veggies, put the other half of roll on top, place some toothpicks through the sandwich to hold it together, and then cut into serving sizes.