Begin by finely chopping the salami, pepperoni, mortadella, and provolone cheese until they are uniformly small — about the size of a pea.

Next, roughly chop the romaine lettuce, onions, Roma tomatoes, and pickled vegetables until they match the size of the chopped meats and cheese.

In a separate bowl, whisk together the mayonnaise, red wine vinegar, Dijon mustard, and extra-virgin olive oil. Incorporate the dried spices until the dressing is smooth and creamy.

Pour the prepared dressing over the chopped meats, cheese, and vegetables in the mixing bowl. Gently fold the mixture together until evenly coated.

Slice the sub rolls in half lengthwise and generously fill each roll with the chopped mixture.

For the best experience, serve your sandwiches immediately after assembling.