Prep the roll: Split the sub roll lengthwise without cutting all the way through. Open it like a book. If the interior feels very bready, gently pull out a little from the center to make room for fillings.
Spread the base: Mix mayonnaise and mustard. Smear it evenly on both cut sides of the roll. This creates flavor and a moisture barrier.
Add the cheese: Lay the slices directly on the bottom half of the roll. Cheese helps anchor the meat and protects the bread.
Layer the ham: Fold the honey roast ham into loose ruffles and stack it evenly from end to end. Ruffling adds volume and keeps the sandwich from compressing.
Season the meat: Lightly crack black pepper over the ham for a savory pop. A tiny pinch of salt is fine if your ham isn’t very salty.
Dress the lettuce: Toss the shredded iceberg with the sub dressing in a small bowl until lightly coated. Dressing the lettuce—not the bread—prevents sogginess.
Add the veggies: Pile the dressed lettuce over the ham. Top with tomato slices, red onion, dill pickles, and banana peppers if using. Sprinkle a touch more oregano and pepper if you like.
Close and set: Gently press the top of the roll down to compact the fillings slightly. If you have time, wrap the sub tightly in parchment or foil and let it rest for 5–10 minutes. This quick rest helps the flavors meld.
Slice and serve: Cut the sub into halves or thirds with a sharp serrated knife. Serve immediately.
