Italian Subs—Restaurant Style

Method

1. Whisk the olive oil, red wine vinegar, dried oregano, kosher salt, and black pepper together and leave the dressing 10 minutes so the oregano softens and releases its flavor.
2. Split the sub rolls lengthwise without cutting all the way through and pull out a little of the soft interior so the fillings sit level instead of squeezing out.
3. Lay the provolone cheese along the bottom half of each roll first, where it forms a barrier that keeps the dressing from soaking into the bread.
4. Fold the Genoa salami, capicola, and mortadella into loose ruffles rather than laying them flat, and pile them onto the cheese so the sandwich stays tall.
5. Toss the iceberg lettuce with half the dressing, heap it on with the tomato, red onion, and banana pepper rings, then drizzle the rest of the dressing over the top.
6. Close the sandwiches, wrap each tightly in paper, and let them sit 10 minutes so the layers settle before cutting them on a bias.