This grinder sandwich is a masterpiece of thinly sliced meats and cheeses. It's warmed and topped with a crisp, tangy salad in a crusty-yet-tender roll.

Ingredients

• 4 hoagie buns, split
• 1 tablespoon olive oil
• 12 slices deli ham
• 12 slices thinly sliced hard salami
• 8 thin slices prosciutto
• 4 slices provolone cheese
• 4 slices havarti cheese
• 1/4 cup shredded parmesan cheese
• 3 tablespoons mayonnaise
• 2 tablespoons olive oil
• 2 tablespoons red wine vinegar
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 3 cups shredded lettuce
• 1/3 cup sliced pepperoncini
• 1/4 cup thinly sliced red onion
• sliced tomato, optional

Directions

1. Preheat oven to 350°. Place split hoagie rolls on a baking sheet. Brush olive oil on cut sides. Toast 5-6 minutes in the oven.
2. Layer slices of ham, salami and prosciutto on one half of each toasted hoagie roll. Top with slices of provolone and Havarti cheese; sprinkle with shredded Parmesan. Bake until cheese is melted, 4-5 minutes.
3. Meanwhile, in a large bowl, whisk together mayo, olive oil, red wine vinegar, garlic, oregano, salt and pepper. Add lettuce, pepperoncini and red onion; stir to combine. Distribute salad on top of melted cheese. If desired, layer with sliced tomato. Top with other half of hoagie bun to make a sandwich.