Slice the sandwich roll in half lengthwise, creating two even pieces for layering. Place both halves cut-side up on a toaster oven rack or regular toaster and toast until the interior is lightly golden and crispy but the outside remains soft—this usually takes 2-3 minutes. Toasting the roll prevents it from becoming soggy when the hummus and fresh ingredients are added, while maintaining that soft bite that makes a great hoagie roll special.

Remove the toasted roll halves from the toaster and immediately sprinkle italian seasoning and black pepper over the warm, cut-facing sides of both halves. Divide the hummus evenly between the two halves and spread it in a thin, even layer using the back of a spoon. The warmth of the toasted roll will help the seasoning adhere better, and spreading hummus first creates a flavorful barrier that helps prevent sogginess.

On the bottom half of the roll, layer the lettuce leaves first to create another moisture barrier, then arrange the tomato slices evenly. I like to distribute the red onion slices across the tomatoes for a fresh bite in every bite—they add a nice sharpness that balances the creamy hummus. Sprinkle the crumbled feta cheese over the tomato and onion layer, making sure to break the feta into small chunks so it stays anchored and won't fall out when you bite in. Scatter the sliced olives over the feta, distributing them evenly.

Place the top half of the toasted roll (seasoned side with hummus facing down) onto the layered bottom half, gently pressing together so the sandwich holds its shape without crushing the ingredients. Cut the sandwich in half diagonally if desired for easier handling, and serve immediately while the roll is still warm and the flavors are at their best.