Lay your salami, pepperoni, turkey, provolone, and mozzarella flat in the center of a large cutting board.

Pile the iceberg lettuce, red onion, tomatoes, and pepperoncini directly on top of the meats and cheeses.

Using a large, sharp chef's knife, roughly chop the entire pile together until the ingredients are broken down into bite-sized pieces.

Drizzle the mayonnaise, red wine vinegar, and olive oil over the chopped pile. Sprinkle with Italian seasoning, salt, and black pepper.

Resume chopping vigorously, mixing the wet ingredients into the dry until everything is finely minced and uniformly coated, resembling a thick coleslaw consistency.

Slice your hoagie rolls open and lightly toast them if desired.

Use a knife or bench scraper to scoop up the chopped mixture and stuff it generously into the rolls.

Serve immediately and enjoy!