Italian Grinder Sandwich

1 French baguette or Italian sub roll – or substitute with Spinach herb wraps Pita Pockets, or any long rolls you prefer. Or just have the salad with no bread.
4 ounces of deli-sliced ham – or about 3–4 slices of deli ham
4 ounces of deli-sliced salami – or about 3–4 slices of deli salami
4 ounces of deli-sliced pepperoni – or about 5–6 slices of sandwich deli pepperoni
4 ounces of deli-sliced peppered turkey – or about 3–4 slices of deli peppered Turkey
4 ounces of provolone cheese – or about 4 slices of provolone cheese
1 cup shredded iceberg lettuce – you can use any greens green leaf lettuce, red leaf, or spring mix.
½ a large tomato – sliced
¼ a large red onion – sliced
¼ cup sliced green or black olives – optional
¼ cup sliced banana peppers
1 Tablespoon chopped fresh basil optional
1 teaspoon Italian seasoning blend
Salt and pepper to taste
1 – 2 Tablespoon Mayonnaise
1 teaspoon spicy mustard or regular mustard
Optional ingredients – red pepper flakes for extra heat, Parmesan cheese, roast beef, garlic powder, fresh oregano, etc.

On a large cutting board, dice up the meats and cheese and transfer to a mixing bowl
Dice up the lettuce, tomato, red onion, peppers and optional olives
Add to mixing bowl- or you can do all chopping of meats and veggies at once
Mix together mayo, spicy mustard, Italian seasoning, salt, and pepper and combine with meat and veggies.
Make the vinegar and oil dressing by combining in a small bowl or bottle. We use a small squirt bottle like in restaurants to make it easy to apply to the sandwich.
Cut roll in half; some people remove some of the bread “flesh” so there more room for the mixture and a few less carbs. Broil for a few minutes; optional- spread the inside with mayo before broiling.
Top with salt and pepper to taste. Drizzle with the oil and vinegar mix.