Visit an Italian deli and splurge on the cold cuts, but hit the supermarket for everything else, including the not-too-crusty rolls that are usually loaded into bins in the bakery section.
- 2 tablespoons Italian hot spread sauce (such as Tutto Calabria) or 2 jarred pickled jalapeños, finely chopped
- 1 teaspoon crushed dried oregano, plus more for serving
- 1 red onion, very thinly sliced
- 8 6–9-inch soft Cuban, hero, or hoagie rolls, split lengthwise
- 2 pounds assorted cured meats, such as prosciutto cotto, mortadella, coppa, hot soppressata, and/or Genoa salami, thinly sliced
- ½ pound provolone cheese, thinly sliced
- 1 head of iceberg lettuce, shredded
- Kosher salt, freshly ground pepper
- Red wine vinegar and olive oil (for serving)
Combine hot spread sauce and 1 tsp. oregano in a small bowl.
Place onion in a small bowl and add cold water to cover; let soak 10 minutes. Drain; pat dry.
Working one sandwich at a time, spread mayonnaise over each roll and ¼ cup Italian sauce mixture over bottom half. If using prosciutto and/or mortadella, drape slices so that the meat folds over itself to make a pleated mound down the length of the roll (about 4 slices total). Shingle other sliced meats of your choosing over top, overlapping slightly. Top with provolone, ½ cup iceberg, and some onion; season with salt and pepper. Drizzle with vinegar and oil and sprinkle with a little more oregano. Close sandwich and cut in half crosswise.