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For the Italian sub dressing: Whisk together the vinegar, Italian seasoning, Dijon and sugar. Slowly rain in the olive oil, whisking, until everything comes together smoothly. Season with salt and pepper. Place in a squeeze bottle and store in the fridge for up to a month. Shake before using.
For the subs: Split the rolls in half across the equator. Squeeze a liberal amount of the sub dressing on both interior slices of the bread. Now let’s build. First layer, the sharp provolone, then fluff and ribbon the mortadella, then the Genoa and then the capicola. Layer on the tomatoes and then the lettuce. Spread with the giardiniera. Wrap in white butcher paper, cut in half, and then wrap again. Mangia!