1. Stir mayonnaise and oregano together in a small bowl and set aside. In a separate small bowl, stir together cherry peppers and brine, olive oil, and sugar; set aside.
2. Using a serrated knife, slice loaf in half lengthwise so that bottom half is about 1/2" thick. Scoop about two cups of bread from top half, leaving a 1/2" to 3/4"-thick border, and set aside.
3. Spread mayonnaise mixture evenly over bottom half of bread. Top with capicola, salami, mortadella, and cheese. Arrange shredded lettuce in an even layer on top of cheese.
4. Spread cherry pepper mixture over scooped side of bread and place on top of lettuce. Wrap sandwich tightly in plastic, making sure bread is fully covered (this will keep it from drying out), and refrigerate at least 6 hours and up to one day. Slice before serving.
Source: Hannaford fresh Magazine, July - August 2019