In a small Mixing Bowl, whisk together the ½ cup mayonnaise, 2 tbsp red wine vinegar, 2 tbsp pepperoncini brine from the jar, 1 tsp dried oregano, ½ tsp garlic powder, and ¼ tsp red pepper flakes until smooth and creamy. Season with 1 pinch salt and black pepper to taste. Set aside.

Finely shred the 1 large head iceberg lettuce finely shredded and add it to a large Mixing Bowl. Add the sliced 4 oz deli salami thinly sliced, then cut into strips, 4 oz provolone cheese thinly sliced, then cut into strips strips, 1 medium red onion thinly sliced, ½ cup pepperoncini peppers sliced into rings, plus 2 tbsp brine reserved rings, 1 cup cherry tomatoes halved, and ½ cup banana peppers sliced (if using).

Pour the grinder dressing over the salad and toss everything together thoroughly until every piece is well coated. The dressing should cling to the shredded 1 large head iceberg lettuce finely shredded and coat the 4 oz deli salami thinly sliced, then cut into strips and 4 oz provolone cheese thinly sliced, then cut into strips evenly.

Taste and adjust seasoning — add more 2 tbsp pepperoncini brine from the jar for tang, ¼ tsp red pepper flakes for heat, or a pinch of 1 pinch salt as needed. Serve immediately as a standalone salad or pile it onto toasted hoagie rolls for the full grinder experience.