Cook chicken per specifications. Cool and set aside.
Make grinder dressing. In a medium bowl, combine mayo, red wine vinegar, garlic powder, oregano, pepperoncini peppers, red onion, salt and pepper. Taste and adjust seasoning.
Mix in cooled, sliced chicken and parmesan cheese.
Finally, mix in shredded lettuce and set mixture aside.
Cut the sub roll in half and open the cut side up. Remove most of the inside bread until you have about ½ inch of bread remaining on each side. Toast if desired.
Layer pepperoni, salami, chicken salad mixture, and provolone slices. Close sandwich and gently press down.
Serve whole or cut in half.
