Preparation

• Gather the ingredients.
• To make the salad topping, chop the iceberg lettuce into ½-inch ribbons. Thinly slice the red onion. Add both to a medium bowl.
• Add the cherry peppers, olives, sun-dried tomatoes, mayonnaise, red wine vinegar, Italian seasoning, salt, and pepper. Mix until well combined. Taste, adjusting the seasoning as needed.
• Heat the broiler to high.
• Use a serrated knife to split the roll(s) in half lengthwise, leaving the roll(s) attached on one side so that it opens like a book. Place on a rimmed baking sheet.
• Place the cheese in a single layer on both halves of the open roll(s). Broil until melted, 2 to 3 minutes.
• Top the melted cheese with layers of ham, salami, prosciutto, and tomato.
• Top with a generous helping of the salad mixture. Top with grated Parmesan. Close the sandwich(es), then slice in half, if desired. Serve immediately.