• Preheat the oven to 350 F.

For the sandwich

• Cut the bread in half lengthwise.
• In a small bowl, stir together the butter, parmesan, garlic powder and salt. Spread over the top cut half of the bread. Load it up, use it all.
• Layer the meats and then the cheese on the lower cut half of the bread.
• Transfer to a baking sheet and bake until the bread is golden brown and the provolone is melted.

For the salad topping

• While the grinder sandwich bakes, make the grinder salad topping by whisking together the mayonnaise, vinegar, Italian seasoning, salt, pepper, and garlic powder.
• Add the shredded lettuce, tomatoes, and pepperoncini and mix.
• When the sandwich is done baking, remove it from the oven and add the salad over the top of the melted provolone cheese. Load it up nice and thick, using all of the mixture.
• Add the bread top and push down firmly with one hand while slicing into 4 equally-sized pieces.
• Serve.