Preheat the oven broiler at high.
In a medium bowl, whisk the dressing ingredients.
Slice the iceberg lettuce crosswise so it is finely shredded. Add the lettuce and onion to the bowl and toss to coat. Set aside.
Split the French loaf in half and remove the center of the bread so each half is slightly hollowed out. Place the loaves of bread cut-side up on a baking sheet.
Combine melted butter, Member's Mark™ Italian Herb Seasoning Grinder, and garlic in a small bowl. Brush the butter mixture over each half of the bread loaf.
Place the baking sheet in the oven and broil for 2-3 minutes, or until the edges crisp up a little. Remove from oven.
Lay the Swiss, provolone, and Muenster on one of the loaf halves. Lay the meats on the other loaf half. Place the baking sheet in the oven and broil again for 2 to 3 minutes, until the cheese melts. Be sure to keep an eye on the bread to ensure it doesn't burn and everything is melting evenly.
Remove the baking sheet from the oven. Sprinkle Parmesan cheese over the meat.
Top the cheese loaf half with a heaping pile of the salad. Top the meat loaf half with the tomatoes. Season the tomatoes with a dash of red wine vinegar and Member's Mark™ Italian Herb Seasoning Grinder.
Place the two halves of the sandwich together, cut into 4 pieces, and serve.