In a medium mixing bowl, whisk together the mayonnaise, red wine vinegar, pepperoncini juice, minced garlic, dried Italian herbs, red pepper flakes, sea salt, and black pepper until silky smooth and emulsified.

Add the thinly shredded iceberg lettuce, chopped pepperoncini, shaved red onion, and grated Parmesan cheese to the dressing bowl. Toss vigorously with tongs until every shred of crisp lettuce is coated in creamy, tangy dressing. Set aside for 5 minutes so flavors meld.

Preheat your oven broiler to high (or toaster oven). Split the hoagie rolls open on a baking sheet. Layer the bottom and top halves with provolone cheese and your sliced halal deli meats (turkey pastrami and smoked turkey breast). Broil for 2 to 3 minutes until the cheese is bubbling, melted, and the bread edges turn golden and crusty.

Remove the toasted sub rolls from the oven. Arrange seasoned tomato slices over the warm melted cheese. Pile a generous mountain of the creamy grinder salad onto each sandwich. Close the roll firmly, slice in half diagonally with a sharp serrated knife, and serve immediately!