Start by washing your iceberg lettuce and shaking off excess water. Next, slice the Roma tomato and red onion thinly for maximum flavor.

Slice the fresh mozzarella and place it on a paper towel to drain excess moisture, ensuring your sandwich remains crisp.

On a large cutting board, arrange the iceberg lettuce first, followed by the sliced tomatoes, provolone cheese, red onion, mozzarella, sun-dried tomatoes, marinated roasted peppers, artichokes, and fresh basil leaves.

Using a sharp knife, finely chop all the layered ingredients into small, bite-sized pieces.

In a separate bowl, drizzle the chopped ingredients with whole egg mayonnaise, red wine vinegar, and a pinch of dried oregano. Add freshly grated Parmesan cheese, salt, and black pepper.

Take your ciabatta roll and slice it in half lengthwise. Use a knife to scoop out a bit of the bread from the bottom half to create space for your flavorful filling.

Spoon the creamy mixture of chopped vegetables and cheeses generously into the bottom half of the ciabatta. Press down slightly to pack it in before placing the top half of the roll back on.