In a mixing bowl, combine 1/2 cup of mayonnaise, 2 tablespoons of red wine vinegar, 1 teaspoon of dried oregano, and 1/4 cup of chopped pepperoncini. Mix these ingredients until well-blended and creamy. Next, add in 2 cups of shredded iceberg lettuce, 1/4 cup of thinly sliced red onion, and 1/2 cup of grated Parmesan cheese. Toss everything together until the salad is evenly coated.

Set your oven to 350°F (175°C) to preheat while you prepare the sandwich. Split an Italian roll in half, placing each half on a baking sheet. Layer a generous slice of provolone cheese on both sides of the roll.

Place the baking sheet in the preheated oven and bake the split rolls for about 4-5 minutes until the cheese melts and the bread warms through.

Layer 4 ounces of mortadella on the bottom half of the warm roll, then add slices of soppressata and salami on the top half. Add pickled cherry peppers on top of the mortadella for tang.

Take your salad mixture and pile it generously over the layer of pickled cherry peppers. On the bottom half, add slices of vine-ripe tomato on top of the meat.

Press the sandwich together securely, slice it in half for easier handling, and serve your Grinder Salad Sandwich.