Gently open the buns along the hinge. If they don't open easily use a sharp long knife to cut into them, but do not cut all the way through. Lay flat onto a work surface.
Cut the meats in half. Also cut the cheese in half.
Squirt the mustard in a wide 'V' pattern onto the tops and bottoms of the buns.
On the top buns place 4-6 slices of the pickle.
On the bottom bun put 4 salami halves, 2 bologna halves, 2 cheese halves, 2 ham halves, 4 slices of tomato, lettuce, and 4-8 of the pepper rings.
Slowly close the sandwiches by pulling the top bun down. If the toppings start to slide out, push them back in with your hand or insert a long knife down the center of the sandwich to hold them in as you close the bun.