1-First Step: Prep all the fillings Start by washing and drying the tomato, lettuce, onion, and cherry peppers. Slice the tomato and onion thinly so they sit neatly in the sandwich. If your cherry peppers are not already cleaned, destem them, remove the seeds, and slice them into thin strips. This simple prep step helps everything layer well and keeps the sandwich from feeling bulky in odd spots.

2-Second Step: Mix the dressing In a small bowl or measuring cup, whisk together the 4 ounces of red wine vinegar, 3 ounces of olive oil, and 0.75 teaspoon dried oregano. You can add a little black pepper if you like, but the classic trio is enough to give the sandwich its sharp, herby flavor. Stir until the oil and vinegar look blended, then set it aside.

3-Third Step: Prep the bread Slice the large sub roll lengthwise, but do not cut all the way through if you want the sandwich to stay easier to handle. If the roll feels very soft, you can lightly toast the inside for 2 to 3 minutes. That extra step helps the bread stand up to the dressing and keeps the texture better after the sandwich sits for a few minutes.

4-Fourth Step: Layer the meats and cheese Place the provolone cheese directly on the bottom half of the roll. This helps protect the bread from the dressing and juices. Next, layer on the capicola, Genoa salami, boiled ham, and pepperoni. Spread the meats evenly so every bite gets a little of everything. If you want a stronger deli flavor, fold the slices instead of laying them flat. That gives the sandwich a fuller, more satisfying bite.

5-Fifth Step: Add the vegetables Top the meats with the shredded iceberg lettuce, sliced tomato, sliced onion, and cherry peppers. Keep the lettuce under the wetter ingredients if you want more crunch. If you prefer a cleaner bite, you can place the tomatoes and peppers near the center so the juices stay contained. The onion and cherry peppers add a nice punch, so do not overload the sandwich if you want a balanced flavor.

6-Sixth Step: Dress the sandwich Drizzle the vinegar and oil mixture over the vegetables and meats. Use enough to flavor the whole sandwich, but do not soak the bread. A little goes a long way here. Sprinkle a touch more oregano on top if you want that deli-style aroma to come through even more clearly. This is the part where the sandwich really starts to taste like the classic Italian Sandwich people order from their favorite corner shop.

7-Seventh Step: Press, slice, and serve Close the sandwich gently and press it down with your hands for a few seconds. If you have time, wrap it in parchment paper and let it sit for 5 to 10 minutes. That short rest helps the flavors come together and makes the sandwich easier to cut. Slice it in half if serving one person, or into smaller pieces for sharing. Serve right away while the bread is still fresh and the lettuce is crisp.