• 8 Turano Bambino Rolls
• 1/2 large onion, thinly sliced
• 5 tablespoons red wine vinegar
• 5 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 1/4 pound deli-sliced provolone cheese
• 1/4 pound deli-sliced Genoa salami
• 1/4 pound deli-sliced boiled ham
• 1/4 pound deli-sliced mortadella
• 1/4 pound deli-sliced capicola
• 1/2 head iceberg lettuce, finely shredded
• 1/4 to 1/2 cup giardiniera
• 3 plum tomatoes, thinly sliced
• 1 1/2 teaspoons dried oregano

① Soak the onion slices in a large bowl of cold water, 15 minutes.
② Meanwhile, split the bread lengthwise, then pull out some of the bread from the inside. Drizzle 2 tablespoons each vinegar and olive oil on the bottom half. Season with salt and pepper.
③ Layer the cheese and meat on the bottom half of the bread. Drain the onion and pat dry. Top the meat with the onion, lettuce, giardiniera, and tomatoes. Drizzle with 2 tablespoons each vinegar and olive oil and sprinkle with the oregano. Season generously with salt and pepper.
④ Drizzle the cut side of the bread top with the remaining 1 tablespoon each vinegar and olive oil, then place on top of the sandwich.
⑤ Football laces topper: take white cheddar string cheese and place in a football laces pattern. Using a blow torch or oven at 400 degrees, slightly melt the cheese to adhere to the bread.