Creole Submarine Sandwich

1 large loaf crusty French bread, about 2 feet long
1 pound thinly sliced smoked ham
4 large Roma tomatoes, thinly sliced
1 pound thinly sliced salami
1 large red onion, very thinly sliced
1 pound thinly sliced roast beef
1 1/2 cups shredded lettuce

Creole Mayonnaise:
1/2 cup mayonnaise
2 tablespoons chopped fresh chives
2 teaspoons grated lemon zest
1/4 teaspoon red pepper
4 drops hot pepper sauce (more if desired)

Prepare Creole mayonnaise: stir together all ingredients in a small bowl and refrigerate until ready to use.

With a bread knife, cut lengthwise along French bread, splitting it open without slicing all the way through. With your fingers, pull out about a 1-inch depth of bread all along both sides of loaf. Generously spread both sides with the Creole mayonnaise. Evenly layer ham on bottom half and top with tomatoes.

Then layer salami and top with onion. Finally layer beef and top with lettuce. Close top and press securely shut. Cut into sections.

Makes 6.