For the salad:
• 1/4 cup mayonnaise
• 1/2 tablespoon red wine vinegar
• 1 teaspoon oregano (or Italian seasoning)
• 1 small clove garlic, minced/grated
• 1 tablespoon parmigiano reggiano (parmesan), grated
• 1/2 teaspoon red pepper flakes (optional)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups lettuce, thinly sliced
• 1/4 cup pepperoncini peppers, thinly sliced
• 1/4 cup red onion, thinly sliced

For the grinders:
• 4 Turano French Rolls
• 4 ounces provolone cheese, deli sliced
• 6 ounces mortadella, deli sliced
• 4 ounces capocollo, deli sliced
• 2 ounces genoa salami, deli sliced
• 2 ounces pepperoni, deli sliced
• 1 ounce soppressata salami, deli sliced
• 1 ounce prosciutto, deli sliced
• 1 large beefsteak tomato, thinly sliced
• 4 tablespoons parmigiano reggiano (parmesan), grated

① Mix the mayonnaise, vinegar, oregano, garlic, parmesan, red pepper flakes, salt and pepper.
② Mix the lettuce, pepperoncini peppers, and onions before tossing with the dressing.
③ Place the cheese slices on the inside tops and bottoms of the Turano French Rolls and optionally place under the broiler or in the oven to melt the cheese.
④ Assemble the sandwiches and enjoy!