Okay, Fish, sit down. This is gonna take a while.
First of all, in order to make a real sub shop sandwich, you need real Italian rolls, from a real Italian bakery. The ones with the big air holes inside and the hard, thick, "cut your gums if you're not careful" crust on the outside. French rolls would be a (barely) acceptable second choice. Wonderbread's or Webber's packaged sandwich rolls are NOT gonna work!
Second, you need real deli sliced meats and cheeses. Boars Head is one of the most common brands used in sub shops. These cold cuts and cheeses have to be sliced fresh, too, not sitting in the cold cuts bin in your refrigerator for a week and a half. Provalone is the most commonly used cheese for these sandwiches.
Third, you need fresh vegetables for the sandwich. Freshly sliced onions and tomatoes, and shredded
lettuce. Get yourself a mandoline to slice the tomatoes and onions and shred the lettuce. Never chop up lettuce with a metal knife, and DO NOT USE A FOOD PROCESSOR!
And , last but not least, dressing the finished product. Get yourself a bottle of the best extra virgin olive oil you can afford, and drizzle it generously over the lettuce, tomato, and onions. The coupe de gras is sprinkling it with home made Italian seasoning (recipe follows or create your own mixture) or a good, name brand equivalent such as McCormick (Schilling in some areas), Durkee, or Spice Island Italian seasoning in a jar.
Italian Seasoning Recipe
Mix all ingredients together and store in an air tight container.
Now, THAT is how you make a real, tristate (New York, New Jersey, Pennsylvania) style cold cut submarine sandwich! Any questions?