Begin by slicing the tomatoes and red onions thinly using a sharp knife.

Next, take your fresh mozzarella and slice it into equal rounds, patting them dry.

On a large cutting board, layer the iceberg lettuce, sliced tomato, provolone cheese, red onion, mozzarella, sun-dried tomatoes, marinated peppers, artichoke hearts, and fresh basil leaves.

Once all ingredients are layered, chop them into uniform pieces, about ½-inch.

Drizzle the chopped mixture with your homemade Italian dressing, tossing gently.

Take your ciabatta bread and cut it in half lengthwise, then fill with the chopped mixture.