Who doesn't like a good Italian sub?

I have made a many Italian subs. Usually ham, hard salami, pepperoni, provolone and american. Along with the normal toppings of lettuce, onion, banana peppers and Italian dressing. I'm not sure I can go back to a "normal" Italian sub. This was made with Italian meats, which means of course I can't pronounce most of them. There was prosciutto italiano, coppa italiana, salame milano, sopressata, salame calabrese and for the cheese was still a smoked provolone. Oh Lord! This is meat goodness in a baguette. I will never be the same.

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