1. Heat the oven to 425 F.
2. Pulse the banana peppers, olives, 1/4 tsp oregano and 1 tbs olive oil in a food processor until finely chopped.
3. Split open the loaf of bread, leaving one side attached. Brush the inside with 2 tbs olive oil .
Fill with a layer of tomato, olives, salami, ham, capicola and provolone cheese.
Top with banana pepper mixture. Wrap the sandwich tightly in foil and press between 2 baking sheets, place a cast iron skillet on top to weight it down.
4. Bake until the bread is crisp and cheese is melted about 20 minutes.
5. Meanwhile whisk the banana pepper brine remaining 1 tbs olive oil ,1/4 tsp oregano and a pinch of salt and pepper in a large bowl. Toss with the romaine. To serve unwrap the sandwich and cut into pieces.
Serve with salad.