FOR THE ITALIAN DRESSING:
2 to 4 Garlic Cloves, pressed
1 teaspoon Dried Oregano
1/2 teaspoon Kosher Salt
1/4 teaspoon Black Pepper
1/4 cup Red Wine Vinegar
1/3 cup Olive Oil

FOR THE SUB:
1 16 oz Loaf of French or Italian Bread
1/2 pound of Thinly Sliced Turkey
1/4 pound of Thinly Sliced Genoa Salami
3 ounces of Thinly Sliced Capocollo
4 Slices of Mozzarella Cheese
4 Slices of Provolone Cheese
Sliced Red and Green Bell Pepper
1 cup Shredded Iceberg Lettuce
Thinly Sliced Red Onion {optional}