On a large cutting board, layer the romaine lettuce, pepperoni, ham, genoa salami, bacon, provolone cheese, red onion, pepperoncini, sun-dried tomatoes, dill pickles, and basil.

Using a large knife, chop everything together into small bite-sized pieces.

In a small bowl, whisk together the mayonnaise, red wine vinegar, olive oil, Dijon mustard, Italian seasoning, garlic powder, crushed red pepper flakes, and salt.

Drizzle half of the dressing over the chopped mixture and toss with tongs until evenly coated. Add the remaining dressing and toss again until fully combined.

Pile the chopped mixture into each roll and serve immediately.

If serving later, keep the chopped filling in an airtight container in the refrigerator and assemble the sandwiches just before serving.