In a medium mixing bowl, whisk together mayonnaise, red wine vinegar, dried oregano, and chopped pepperoncini until smooth. Add in shredded iceberg lettuce, thinly sliced red onion, and grated Parmesan. Gently toss the mixture until everything is well-coated.

Set your oven to 350°F (175°C) to preheat. Slice your Italian roll in half lengthwise and place slices of provolone cheese on each side. Place the roll halves on a baking sheet and bake for about 4-5 minutes, or until the cheese is bubbling and slightly golden.

Remove the baking sheet from the oven, and layer slices of mortadella on the bottom half of the roll, followed by soppressata and salami on the top half.

On top of the mortadella, add a few cherry peppers if desired. Spoon the salad mixture generously over the mortadella, and finish with slices of vine-ripe tomato.

Carefully close your Grinder Salad Sandwich by placing the top half back on. Press down gently to secure everything and slice the sandwich in half for serving.