Make the dressing: In a small Mixing Bowl, whisk together the 0.25 taza aceite de oliva virgen extra, 2 cucharada vinagre de vino tinto, 1 cucharadita orégano seco, 0.5 cucharadita ajo en polvo, 0.5 cucharadita albahaca seca, 0.5 cucharadita sal kosher, 0.5 cucharadita sal kosher, and 0.5 cucharadita azúcar until well combined. Taste and adjust seasoning. Set aside.

Slice the 4 panes hoagie de 8 pulgadas, crujientes al estilo italiano lengthwise, cutting almost all the way through so they open like a book. If the rolls are very soft inside, pull out a little of the bread from the top half to create a pocket — this keeps the sandwich from getting too bready and helps hold the fillings.

Brush or drizzle a generous amount of the herb dressing over both cut sides of each roll. Don't skip this step — it's what gives the sub its signature flavor.

Layer the 6 oz queso provolone finamente rebanado slices evenly across the bottom half of each roll, covering the bread fully.

Layer on the meats in this order: 6 oz salami de Génova finamente rebanado, 6 oz jamón finamente rebanado, 6 oz pepperoni finamente rebanado, and 4 oz capicola finamente rebanada (if using). Fold or ruffle the slices as you layer them — this adds volume and texture rather than flat, compressed layers.

Add the vegetables: lay the 2 tomate roma finamente rebanado slices over the meat, then add the 1 pimiento morrón verde finamente rebanado en aros rings, 0.5 cebolla roja finamente rebanada slices, and 0.5 taza chiles pepperoncini drenados y rebanados. Add 0.25 taza aceitunas negras rebanadas if using.

Pile the shredded 2 taza lechuga iceberg o romana desmenuzada on top. Drizzle any remaining dressing over the vegetables and lettuce.

Press the top half of the roll down firmly, then slice each sub in half diagonally. Serve immediately, or wrap tightly in Butcher Paper or Aluminum Foil and let rest for 10–15 minutes — the bread will absorb the dressing and the flavors will meld beautifully.