Place the 2-foot Italian/submarine loaf on a large cutting board. Using a long serrated knife, slice the top of the loaf lengthwise about halfway through, creating a hinge so the sandwich can open like a book. If serving immediately to a group, you may also cut the loaf into 4 equal 6-inch serving sections for easier handling.

Lightly hollow out a small amount of soft interior crumb from the long inner top and bottom if you want to reduce bulk and make room for fillings (optional).

Condiments & Seasoning

Mix dressing

In a small bowl combine mayonnaise, yellow mustard, olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper. Whisk until smooth and slightly emulsified.

Taste and adjust seasoning: add more salt, pepper, or vinegar if needed. Keep the dressing nearby for spreading.

Using a spatula, spread an even layer of mayonnaise-mustard dressing on the bottom half of the loaf and a light layer on the top half to keep vegetables from sliding.

Proteins & Cheeses

Layer meats and cheese

Start layering the proteins on the bottom half of the loaf. Lay the sliced ham in a single overlapping layer along the length, followed by the salami, then the roast turkey. Aim for even distribution so each slice gets a good mix. Place the provolone slices on top of the meats, slightly overlapping.

If you cut the loaf into sections, divide the meats and cheese equally among sections.

Vegetables & Greens

Add vegetables

Evenly distribute the shredded lettuce over the cheese. Arrange the tomato slices in a single layer along the length so tomatoes don’t slide out. Scatter red onion rings, banana pepper slices, and pickles (if using) over the tomatoes. Sprinkle chopped parsley or basil for a fresh finish.

If the sandwich is to be transported or stored briefly, place a paper towel along the vegetable line to absorb excess moisture and prevent sogginess.

Finish & Serve

Close the sandwich by folding the top half of the loaf down. Press gently along the length to compact the fillings slightly.

Optional: wrap the entire loaf tightly in plastic wrap or butcher paper and refrigerate for 15–30 minutes to let flavors meld and make slicing cleaner.

Using a long serrated knife, slice the loaf into 6-inch portions (you will get four sections from a 2-foot loaf) or slice to desired serving sizes. Serve immediately. Provide extra napkins and condiments on the side.