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Preheat the oven to 190°C (gas mark 5).
Slice each roll lengthways, taking care not to cut right through.
Open the rolls and layer 60g provolone cheese on the bottom half of each roll.
Top each roll with 60g pepperoni, 60g Genoa salami and 60g capicola (or spicy ham).
Place the rolls on a baking tray and bake for 8–10 minutes, or until the cheese has melted and the rolls are lightly golden.
Meanwhile, thinly slice half a medium tomato and a quarter of a small red onion.
Measure out 15g shredded iceberg lettuce, 35g sliced gherkins and 35g banana pepper rings.
Remove the rolls from the oven and immediately top each with the lettuce, tomato, onion, gherkins and pepper rings.
Drizzle each roll with 15ml olive oil and 8ml red wine vinegar.
Sprinkle over 1g dried oregano and a pinch of salt and black pepper.
Close the rolls and serve while still warm.