This is one of the most popular sandwiches at Gwen, my butcher shop and restaurant in Los Angeles, California. It's positively packed with flavorful meats and fresh herbs and topped off with pickled peppers and a tangy red wine vinaigrette.
Preheat the oven to 400 F.
For the Pickled Cherry Pepper Spread:
In the base of a small food processor, add all of the ingredients. Pulse the mixture a few times, until everything is pureed to a chunky consistency. Transfer the mixture to a small bowl and reserve for later.
For the red wine vinaigrette:
In a medium bowl, combine all of the ingredients, except for the olive oil. Slowly stream in the olive oil, whisking constantly to ensure that the dressing emulsifies. Season the mixture with salt and pepper; set aside for later.
To assemble the sandwich:
On a sheet pan, toast the hoagie roll for 5 minutes. Slice the roll lengthwise without going all the way through.
Open the roll and spread the mayonnaise evenly on the top and bottom layers, followed by the Pickled Cherry Pepper Spread. Shingle the salami across the bottom half, followed by the mortadella, prosciutto, provolone and tomatoes. Add the pepperoncini; sprinkle with the parsley, oregano and rosemary; and spread the iceberg lettuce across the top. Drizzle with the Red Wine Vinaigrette, then season with salt and pepper. Slice in half and serve right away.