In a mixing bowl, combine mayonnaise, minced garlic, red wine vinegar, dried Italian seasoning, crushed red pepper flakes, and a pinch of salt and pepper. Whisk until smooth and creamy. Cover and refrigerate for about 30 minutes.

While the dressing chills, shred iceberg lettuce and mix with banana peppers and red onion. Cover and refrigerate.

Preheat your oven to 400°F (200°C). Slice the Italian bread lengthwise, creating a cavity for fillings.

Place a slice of provolone cheese on the bottom half of the bread. Layer with deli ham, salami, and pepperoni.

Bake the sandwich for about 5 minutes, or until cheese melts and the bread crisps.

Remove from oven, layer sliced tomatoes on top of melted cheese, and sprinkle with salt and pepper.

Retrieve the chilled salad and pour the dressing over it. Toss gently to coat the vegetables.

Spoon the dressed salad over the sliced tomatoes, cover with the top half of the bread, and slice for serving.