In a small bowl, combine mayonnaise with Italian seasoning to create an Herb Mayo.

Lay plastic wrap over large cutting board.

Lay 1 slice of bread at upper left of cutting board. Brush beaten egg on the right side of the bread. Lay another slice of bread on top of the egg wash. Press edge together firmly. Do this 4 across.

For the next row, brush beaten egg on both the bottom of the slice above and the right side of the bread. Repeat with 4 slices of bread across and 4 slices of bread down.

With a rolling pin, flatted the bread to ensure all slices of bread are sealed together.

Spread Herb Mayo evenly over bread slices.

Arrange Roast beef, Colby-Jack Cheese, Ham, American Cheese, Capicola, Pepperoni, Hot Pepper Cheese, Salami, Red Onions, and sliced Roasted Peppers over the center 2 rows of bread slices.

Gently but tightly, roll up the sandwich with the plastic wrap, starting at the bottom. Cover tightly with plastic wrap and refrigerate for 45 minutes – 4 hours if you choose to prepare ahead.

Preheat the oven to 350˚F. Line a baking sheet with parchment paper. Remove plastic wrap from meat and cheese loaf and place on baking sheet with seam side down.

In a small bowl, combine melted butter with minced garlic. Brush the meat and cheese loaf.

Bake 20 minutes or until golden brown.

Cut into thick pinwheels. Enjoy with a side of Acme Fresh Market Potato Salad.