I serve this at my restaurant, and it is without a doubt our biggest lunchtime item. I grew up in an Italian neighborhood up in Massachusetts, and was appalled when I came down south and saw what passed for an Italian sub down here. This is a large sub (as all the good ones are) and I serve it heated or cold. Heated is the biggest seller, so that is what I am posting, but it is equally good refrigerated and eaten the next day for lunch. This will easily serve four people with french fries or chips…“best Italian sub you ever had or your money back” 
1 loaf Italian style wheat bread, unsliced (they are between 16" and 20". You can use white if you like, but the key here is VERY fresh and VERY soft bread)
cooking spray
1/4 pound Boar’s Head Black Forest Ham
1/4 pound Boar’s Head Hard Salami
1/4 pound Boar’s Head Pepperoni
1/4 pound Boar’s Head Capicolla (called “Butt Cappy” in the south)
1/8 pound Boar’s Head Provelone cheese
1/8 pound Boar’s Head Cheddar cheese
1/8 pound Boar’s Head American cheese
(All meat and cheese should be sliced on the thinnest setting by your deli. This helps release their flavors, and creates the stacked sandwiches you often see on menu pictures at a sub joint, but never see in the sandwich you purchased)
1 medium red onion, thinly sliced
thin sliced pickles
banana peppers
lettuce
1 small can sliced black olives
1 large tomato, thinly sliced
Sub Shop Mayo (recipe follows)
Sub Shop Sauce (recipe follows)
aluminum foil
Let me just start by saying that Boar’s head is not available in all areas of the country (unfortunately). It is without a doubt in my mind the best lunch meat available. If you can get it, use it, your taste buds will thank you. If not, buy the best possible lunch meat you can. If you go “Oscar Meyer” here, or get that garbage that comes in a pre-sliced package, you’re selling yourself short.
Preheat a flat cooking skillet over medium high heat. Slice the bread in half length wise, so you have two sandwich halves. Spray each side with the cooking spray. Cook on the pan until it is golden brown. (Note: I use a 6’ grill at the restaurant, and I know most of you don’t have this at home. I have made this at home also, and you simply have to cook each piece of bread half-on and half-off the pan, rotating to brown both sides of each half) Reduce pan heat to medium. Preheat oven to 350 degrees.
Spread out a large piece (or pieces) of aluminum foil and place both halves of bread on it. You will need enough excess foil to come up and over the sub, wrapping it completely, and it’s a BIG sub, so give yourself plenty of extra. Spread a healthy amount of mayonaisse on both sides of the bread. On the bottom half, spread the sliced black olives, and a healty dose of banana peppers. On the top, cover with a good amount of the sliced pickles.
Place as much of the salami on the flat pan as you can. Heat it until it starts to look “greasy”, and then immediately flip it over. Cook for a few more seconds, and remove. (All you want to do here is to warm up the meat and start to release it’s flavor). Repeat with the rest of the salami. Place the salami, layering if necessary, on the bottom half of the sandwich. Top the salami with all of the cheddar cheese.
Cook the pepperoni in the same way. Place the pepperoni on top of the cheddar cheese. Top the pepperoni with all of the American cheese. Top the American cheese with the sliced red onion. Now give it a healthy douse of Sub Shop sauce.
Next cook the capicolla. Place that on top of the sliced onion. Top with all of the provelone cheese. Finally, cook the ham. Ham has less moisture and oil than the other meats, so you’re cooking it last is the residual oils of the other meats. Cook until it starts to show some color. Place the ham on top of the provelone cheese. Place the tomatoes on top of the ham. Give it another generous dousing of sauce. Place the lettuce on top. Now place the top on the sandwich, and close up the foil. Place the sandwich on the middle rack of the oven, and cook for about 10 to 15 minutes. This simply helps melt the cheese and heat the rest of the sandwich through. Remove from the oven and cut into 4 pieces, and serve with chips, fries, or onion rings. Depending on your appetites, this sandwich can conceivably serve 8 instead of 4. When you’re done building it, I’m sure you’ll know how many it will serve for you, but if you’re planning on serving more than 4, make two just in case. If you’re like me you’ll be digging in the fridge for the left overs the next day! (I actually had a first time customer come in an order one with double the meat (this sub weighs over 3 pounds as offered, and I told him so). I don’t offer it on the menu, but I made it for him. He came in the next day and told me to NEVER let him do that again.) This sub is ideal for picnics and tailgating, or anytime you’re sick of Subway
SUB SHOP MAYO
1 cup mayonaisse
1 TBS Grey Poupon Dijon Mustard
1 tsp horseradish
Mix all ingredients until blended and refrigerate until ready to use. This mayo isn’t “spicy” due to the horseradish, so have no fear. It makes an excellent spread for any sandwich.
SUB SHOP SAUCE
1/4 cup balsamic vinegar
1/2 cup red wine vinegar
1 1/2 cups extra virgin olive oil
4 TBS sugar
1 tsp garlic powder
1 tsp black pepper
1/2 cup Grey Poupon Dijon Mustard
2 tsp worcestershire sauce
Add all ingredients into a mixing bowl, and whisk until the sauce has emulsified. This sauce lasts indefinitely, and I refrigerate it soley because of the mustard. Remove it from the refrigerator and allow it to come to room temperature for 10 to 15 minutes before you’re ready to use it, and give it a good shake. This sauce also works great on most sandwiches and subs. Enjoy!