loaf italian/french bread (unsliced)
baby portebello mushrooms
Saute the onions and mushrooms. Set to the side.
Cook bacon to preference. Set to the side.
Set oven to low/medium broil. Take out a baking sheet and line with tin foil.
Take the loaf of bread and slice longways like a hot dog bun, leaving the two sides connected. Place the loaf of bread on the baking sheet, cut sides up.
Spread Italian dressing over the bread, saturation is up to you. Place into the oven until bread begins to brown.
Put a layer of provolone on each side of the bread. Put the bread back into the oven until the cheese begins to bubble/brown. Remove from oven.
Layer ham, salami, and bacon on one side and cover with pepper jack cheese. Place back into the oven until the pepper jack begins to bubble/brown.
Set bread to the side and allow to cool a little while you slice the tomatoes and lettuce.
Spread the onion/mushrooms on top of the meat side of the bread. Then layer on the lettuce and tomatoes. Spread mustard/mayo on the other side, then close the sandwich.