Sub Dressing

Anyone have a great recipe for a sub dressing? A place that used to open had the best Red wine vinegar and oil  + spices but have never got it quite right - any ideas?

Cayenne pepper, mayo and lime juice.

For this to stay here and not be moved to the recipe section we need to talk about restaurants that make a great sub dressing. Then maybe we can copycat it?

Mayo NYPN?? On a sub?? :~)
Joe

That dressing makes a po' boy so it would make any sub very happy!

It is used at New Orleans To Go in Cincinnati !!!!!

I've never heard of a dressing for a sub. The only thing I'm familiar with is good olive oil, oregano and black pepper, with the oregano and pepper added separately.

You might want to check out some of my older posts. I worked for two sub shops during the 70's and they had similar dressings.

Olive oil and seasonings for a sub. Mayo, pepper and lime on a Po'boy. Sounds right to me.

So Dawn, as a pro what is your take on the ultimate sub dressing?
Joe

Olive oil and oregano. 

If I want dressing I add sweet/ hot peppers.

For a sub with Italian style cold cuts, order it with double cheese (provolone) and tell them to hold the mayo and mustard.   In addition to the meat and cheese the sub needs lettuce, tomato, and onions, and just a little pickled red pepper if they have it.  Ask for a little red wine vinegar and good olive oil on both pieces of bread before the filling is put in place, and more of the same plus oregano and black pepper on the lettuce before the sandwich is closed.
 
Something else you want is more copa and less sliced ham, if they will do it that way, to avoid ending up with ham sandwich flavor, no matter if it has salami and so on.
 
If they don't have decent vinegar and oil, at least think about taking it home and adding those items there.  You don't really want soy oil, etc. 
 
Make sure you get extra napkins.
 
I came up with this application of dressing items - vinegar and oil on the bread - on my own but one day  the man making the sandwich just smiled and asked if I was from Jersey.  Seems he had a lot of customers who asked for that combination before he left home.  He had a name for it, which I've forgotten.
 
There is a happy point with a sandwich made this way where the bread is not soggy but no question that the vinegar and oil add to every bite.
 
 
 

Good quality olive oil with a bit of red wine vinegar for me, lightly seasoned with a bit of black pepper, oregano, and dried red pepper flakes.

dietz & watson makes a sub dressing that is sold at local supermarkets

Did I see some one mention MUSTARD on a hoagie? 
(I'm sorry sub, ......you can take the kid out of Philly, but you can't take the Philly out of the kid)