1/4 lb capicola 1/4 lb hard salami 1/4 lb ham 1/4 lb provolone cheese 1/4 lb American cheese 1/4 - 1/2 head of lettuce 1/2 onion 1 tomato 2 tsp oregano 1/2 tsp pepper 1 - 2 cups mayonnaise 12 long rolls (torpedo)
Chop first 8 ingredients and combine. Add spices. Mix in mayo 1/2 cup at a time until of dipping consistency. Whirl in food processor 3 - 4 minutes. Refrigerate overnight. Cube torpedo rolls; be sure each piece has crust on it. Serve with dip.