The better italian subs I have had have always included a vinegar component, whether straight or interlaced with herbs or as primary component of a thin italian dressing. Having thought about this a bit more, I prefer a balsamic vinegar to a red wine vinegar.
I do like mine to include onions, roasted red peppers, tomatoes, and lettuce. Many/most of the places I have had a sub at do not have the roasted red peppers.
I have never had one with sundried tomato, but I suspect that'd be a superb addition.
Not a fan of olives.
Not a fan of mozzerella or a standard mild provolone on a sub. Adds calories without much flavor. Give me a *sharp* provolone.
post edited by TJ Jackson - 2012/03/10 19:35:54