Preheat your oven to 400°F (200°C). Slice the artichoke hearts in half and place them in a bowl. Drizzle with olive oil, coat with panko breadcrumbs, seasoning with salt and espelette pepper.

Arrange the coated artichokes cut-side up on a baking sheet. Bake for 35–40 minutes, rotating halfway through.

In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, lemon juice, fresh rosemary, and dried oregano.

In a food processor, combine Castelvetrano olives, fresh parsley, mayonnaise, garlic, and red wine vinegar. Pulse until smooth.

Dice the salami, provolone cheese, pepperoncini, red onion, and iceberg lettuce into bite-sized pieces.

Slice the Italian rolls in half and broil in the oven for about 2–4 minutes until golden.

Spread olive mayo on toasted rolls. Layer with salami, provolone, lettuce, onion, pepperoncini, and tomatoes. Drizzle with vinaigrette and top with crispy artichokes.