Shred the lettuce into thin ribbons and set aside. Combine the smoked paprika and garlic powder in a small bowl. Measure out the mayonnaise, chipotle sauce, and South Carolina BBQ sauce into separate small bowls for easy assembly. If your brisket and pulled pork aren't already warm, gently reheat them together in a skillet over medium-low heat, stirring occasionally to warm through without drying them out—this should take about 5-7 minutes depending on how cold they are.

Preheat your grill to 350°F. Once hot, place the hoagie rolls cut-side down on the grill and toast for 2-3 minutes until they're golden and have light char marks—this adds structure and prevents them from getting soggy. Remove rolls from grill. Working quickly while rolls are warm, spread 1-2 tablespoons of mayonnaise on the bottom half of each roll.

Divide the warm meat mixture evenly among the four rolls, layering the sliced brisket and pulled pork on top of the mayo base. Drizzle approximately 1.5 tablespoons of the South Carolina BBQ sauce over the meat on each roll, then drizzle about 1.25 tablespoons of chipotle sauce over the top. I like to let the sauces soak slightly into the warm meat for a minute—this helps them penetrate and flavor the entire sandwich rather than just sitting on top.

Top each sandwich with one slice of American cheese while the meat and sauces are still warm—the residual heat will slightly soften the cheese. Distribute the shredded lettuce evenly across the four sandwiches, using about 5 tablespoons per sandwich. Arrange 3 banana peppers on top of the lettuce on each roll for a bright, tangy finish.

Place the tops of the rolls on each sandwich and serve immediately while the meat is still warm and the cheese is slightly melted. For best results, I recommend wrapping each sandwich in parchment paper or foil to hold everything together and keep it warm as guests eat.