The Most Perfect Italian Sub

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Italian Sub Dressing:

1/2 cup red wine vinegar

1 tablespoon dried Italian seasoning

1 teaspoon Dijon mustard

1/2 teaspoon sugar

1/2 cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

Subs:

4 large and long Italian sub rolls (something very light but with a crackling crust)

8 thick slices sharp provolone

4 ounces mortadella, sliced very thin

4 ounces Genoa salami, sliced very thin

4 ounces capicola, sliced very thin

2 Roma tomatoes, sliced very thin

4 cups shaved iceberg lettuce

Hot giardiniera, for serving