Prepare the bread: If you are using an Italian roll, cut the roll about 3/4 of the way through lengthwise and lay the roll on a cutting board or plate with the cut surfaces up.
If using bread, cut slices or select slices which are approximatly 3/8 to 1/2 inch thick from high quality whole wheat or unseeded rye loaves and arrange them on the cutting board.
If desired, spread a small amount of olive oil from the jar of herbed Sun-dried Tomatoes, or spread the bread with a fine extra-virgin olive oil and sprinkle with dried sweet basil and oregano.
Place slices of provalone cheese along the entire length of the roll or one slice of bread, slightly overlapping them and placing the edge of each slice flush with the edge of one side of the roll or the opposite edges of the slice of bread.
Place slices of poscuitto across the roll, overlapping the proscuitto by at least 1/3 and placing the edge of each slice flush with the edge of one side of the roll or the opposite sides of the slice of bread.
Cut one slice of prosciutto in half and place one half at each end of the roll.
If desired, you can double the amount of prosciutto.
Arrange sun-dried tomato halves along one side of the roll oron one skice of bread, then close the roll or arrange the second slice of bread on the sandwich.
Cut the sandwich if desired and arrange on a servivg plate with a garnish such as a sprig of parsley, or a rolled fillet of anchovy with caper on a bit of lettuce, or a bit of lettuce with a dab of caponata, or a pickled cauliflower floret or asparagus tip.