"Putting all these ingredients together at home will make for a pretty good meal, but you may find that it doesn't quite taste the same as it does from your favorite sandwich shop. It's not because they magically taste better from a deli. It's probably because it's lacking that special oomph that a truly excellent Italian sub will always include: acid"
"Sliced tomatoes, typically found on an Italian sub, will add a slight acidity on their own, but you need an acidic ingredient that packs more of a punch to really unlock the flavor benefits. The real key is vinegar. Many types of vinegar can be used, but a traditional dressing is made with olive oil and red wine vinegar. Red wine vinegar is often used in Italian cooking, bringing a fruity and tangy flavor to the sandwich without overpowering the other ingredients."
Italian subs combine salty cured meats, provolone, shredded lettuce, onion, and tomato on a long roll to create a classic flavor profile. At-home versions can taste flat without a pronounced acidic element. Vinegar, especially red wine vinegar mixed with olive oil, provides a fruity tang that brightens and balances the sandwich without overpowering other ingredients. White wine vinegar or balsamic can be substituted by preference. Other acidic or briny additions such as pickled peppers, pepper relish, giardiniera, artichoke hearts, olives, roasted red peppers, pesto, and dried oregano can also add complexity and lift the overall flavor.
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