Yield:4 to 8 sandwiches

For the slaw

• ¼ medium green cabbage (about ½ pound), cored and thinly sliced lengthwise (about 3 cups)

• Kosher salt (such as Diamond Crystal)

• 1 small red onion, halved and sliced thinly

• ¼ cup chopped fresh parsley, leaves and tender stems

• 1 tablespoon olive oil 

• 2 teaspoons red wine vinegar

• 2 teaspoons dried oregano

• Freshly ground black pepper

For the red pepper spread

• 1 (16-ounce) jar roasted red peppers, drained and pat dry (about 1 ½ cups)

• 1 tablespoon tomato paste 

• 1 teaspoon Calabrian chile paste, plus more to taste (optional)

• 1 teaspoon sugar

• 2 garlic cloves, minced 

For the sandwiches

• 2 (8- to 10-inch) hero rolls (plain, seeded or whole wheat)

• ½ pound thinly sliced deli turkey 

• ¼ pound thinly sliced deli ham

• 2 ounces sliced deli salami

• 2 ounces sliced hot soppressata 

• ¼ pound thinly sliced provolone

• 1 to 2 dill pickles, sliced lengthwise into planks, or dill pickle chips

1. Step 1

   In a colander set in the sink, combine the cabbage with 2 teaspoons salt. Toss to coat. Massage it gently and leave to drain. In a small bowl, soak the sliced red onion in cold water. Let the cabbage and onion sit for 30 minutes while you prepare everything else. 

2. 1. Step 2

      Make the red pepper spread: In a food processor, combine the roasted red peppers, tomato paste, Calabrian chile paste, sugar and garlic until everything is finely chopped and spreadable, but not puréed. You should have about 1½ cups. (You can also do this by hand: Finely chop the roasted red pepper and toss with everything else in a medium bowl.) Taste and adjust for seasoning, noting that most jarred roasted red pepper is already seasoned. 

3. 1. Step 3

      Finish the slaw: Rinse, drain and pat the cabbage dry with a clean kitchen towel, then place in a large bowl. Drain the onion and add it to the cabbage, along with the parsley, oil, vinegar, oregano and a few grinds of pepper. Toss everything together until evenly mixed, then taste and adjust for seasoning. 

4. 1. Step 4

      Assemble the sandwiches: Slice the hoagie rolls in half lengthwise and spread the red pepper spread evenly across all four halves. On the bottom halves, shingle the turkey, ham, salami, soppressata and provolone, then top with pickle slices. Pack the slaw onto the top halves and swiftly close the sandwiches and press down on them to secure everything together. Use a serrated bread knife to cut each hero into four pieces and arrange them, cut sides up, in a lidded 9-by-13 baking dish for easy transport.

or to mark this recipe as cooked.