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In a large bowl, combine the shredded iceberg lettuce, very thinly sliced red onion and sliced jarred banana peppers.
In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, dried oregano, salt and black pepper until smooth.
Pour the dressing over the lettuce mixture, toss gently to coat and set aside.
Cut each roll in half lengthways, then layer two slices of provolone cheese on the bottom half.
Evenly distribute the turkey, ham, salami and pepperoni over the cheese. If using, add the tomato slices now.
If you like, place the bottom halves under a preheated grill for 1-2 minutes, until the cheese has melted and the meats are just warmed through.
Pile the dressed salad onto the meats and cheese, then sandwich with the top halves of the rolls.
Cut each sandwich in half and serve immediately. Store any leftovers separately in the fridge, keeping the salad and roll bases apart, and assemble just before eating.