Pre- heat oven to 350 degrees.

Combine the maoynaise and mustards in a small bowl. Set aside.

Melt the butter, set aside.

With a serated knife, slice the rolls in half crosswise, but do not separate them.

Place the bottom half of the rolls in an over proof baking dish. Brush 1/3 of the melted butter onto the interior of the rolls. Spread the mayo-mustard mixture onto the buttered surface of the rolls.

Layer the bread with ham, pork, salami and cheese and top with pickles. Place the top half of the rolls onto the meat. Generously brush with remaining butter and sprinkle with poppy seeds.

Cover tightly with foil and bake at 350 degrees for 10 minutes. Remove the foil and bake another 10 minutes until the edges of the bread are crispy. Serve immediately.