Gigantic Italian sub

Mix the warm water, instant yeast, sugar, olive oil, bread flour and salt on low about three minutes until combined, then on high four to five minutes more.

Check gluten development with a tug test; no tearing and no shearing.

Round the dough into a taut ball in a medium bowl, cover and ferment two hours on the counter.

Flour the board and the dough, turn it out and degas it hard to remove large air pockets.

Pull the sides out and fold them over each other, fold all four corners into the centre, flip onto the seams and roll into a tight ball; rest 25 minutes covered.

Line a sheet tray with parchment paper and hit it with pan spray.

Flip the dough seam side up, degas it flat, fold the top over about two inches and roll it up, pressing back into itself to build tension.

Roll the tube outwards with fingertips, thumbs and palms to lengthen and narrow it, keeping the seam underneath.

Move it onto the sprayed parchment, cover with another sheet tray and proof 60 to 75 minutes, until just over doubled and springing back from a poke.

Score one deep stripe right down the middle of the loaf with a lame.

Spray the loaf a dozen or so times with water and bake at 375F for 30 to 35 minutes, adding a few more sprays into the hot oven.

Brush the baked crust very lightly with melted butter and set aside to cool.

Chop about one jar of giardiniera down into a relish.

Combine the grainy mustard, red wine vinegar, honey, salt, black pepper, dried basil and dried oregano, then drizzle the extra virgin olive oil in while stirring.

Lid the container and shake aggressively until the dressing is opaque and fully emulsified.

Blend the mayonnaise, roasted red bell pepper, Calabrian chilies and minced garlic with an immersion blender until smooth.

Shave the iceberg lettuce and the small red onion very thin on a mandolin.

Refresh the loaf in a 375F oven five to eight minutes, then slice it in half end to end.

Spread five to six large spoonfuls of the chopped giardiniera flat over the bottom, including some of its oil.

Layer the mortadella in ribbons, then the salami, then the prosciutto, never laid flat.

Pile on at least three huge handfuls of shredded lettuce and press it flat, then the shaved red onion.

Stir the vinaigrette from the bottom and drizzle it liberally over the lettuce.

Lay on four thin slices of provolone.

Spread seven to eight tablespoons of the Calabrian chili mayo into the crumb of the top half, pressing it in.

Close the sandwich, press down to seal it, pin it with long sandwich picks and cut into eight to 10 portions.