So, here's what I did:
I started with an Arnold's sandwich round. I opened it up and I toasted it a bit wth a blowtorch. Yes, I said a blowtorch! This got a bit of caramelization on the buns. For a dressing, I caramelized some onions for about an hour on the stove over low heat, just enough to really bring out the sugars in the onions. I then took about 2-3 parts of mayo and added one part of sour cream. To that I added the caramelized onions and some finely chopped, fresh tarragon. I let this side in the refrigerator for a while to marry the flavors.
Eventually it was time to make my little sandwiches. To each on I put on some of the "special" mayo, then a layer of thin-sliced radishes, and then a bit of romain lettuce, about two layers. Then I added two slices of genoa salami, a slice of smoked sharp provolone, and two slices of nice and spicy capicoolla. I topped all of this with some alfalfas sprouts and then topped with the other half of the Arnold's round, already slathered with some of the mayo mix. Finally, i topped each one with six pieces of marinated, roasted red peppers, put in toothpics, and sliced into sixths.
Then, I just stood back and watched them disappear. Everyone loved them!