As has been discussed elsewhere many times, the only good use for mustard is as trash can filler. That’s one flavor where one drop can ruin a feast. For me. YMMV of course.
Actually, a good Rachel with Swiss & some (non-sweet, non-mustard) cole slaw to wet it is a decent addition to the basic meat + bread → sandwich. And a crunchy kosher dill is a nice side item. But sweet pickles in any form are just another kind of trash can filler, not food.
Now @Smapti knows how to make a sandwich! That I’d eat all day. If they left off the onions.
I make something close to this at home quite often. I go to Trader Joe’s and get one of their ciabatta demi-baguettes and their “Spicy Uncured Charcuterie Collection” (which is just salami, capicola, and coppa packaged together). Then I mix together some shredded lettuce, red onion slices, roasted red peppers, pepperoncinis, garlic powder, basil, oregano, salt, pepper, olive oil, and red wine vinegar. Warm up the bread in the oven for a few minutes per the directions on the package, slice it open, tear out some of the inner part of the bread to make more room for fillings, then layer the meats, provolone, tomato slices, and salad mixture onto the sandwich. Wrap the sandwich in parchment or waxed paper (this holds the sandwich together while you’re eating it) and slice it in half.
