Italian sandwiches

Italian Sandwiches
1 jar mild pickled Italian peppers (peperoncini) undrained (Greek will work, too)
1 medium onion, thinly sliced
Submarine or Italian rolls (8 in. long) split
1/3 c. butter at room temp.
Spicy mustard
German Bologna, thinly sliced
Muenster cheese
Hard Salami
Pepperoni
Olives, sliced & drained
Lettuce & tomato (if you like)
Vinegar & oil (if you like)
Combine peppers, onions & olives in bowl; toss to mix. Spread cut sides of rolls with butter, then with mustard. For each sandwich, layer bologna, cheese, salami & pepperoni. Sprinkle with italian herbs (parsley, tarragon & chives) optional. Drain peppers, olives & onions. Pat dry with paper towel. Arrange on top of meat, cheese & herbs. Drizzle with small amount of vinegar & oil. Cover with tops of rolls; cut sandwiches crosswise into halves or thirds to serve