Make the vinaigrette by combining the oil, vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small jar, seal with lid and shake well.
Prepare the sub sandwich by slicing the crusty Italian hoagie roll in half and slather both sides with mayonnaise, to taste. Side Note: If your hoagie roll is too soft and not crusty, heat it in the oven (or toaster oven) at 350 degrees for a few minutes to crisp it up a bit. Set aside to cool completely then make your sandwich.
Layer the bottom half of the roll evenly with genoa salami, pepperoni, and provolone slices.
Drizzle some of the well-whisked vinaigrette on the lettuce then season with the dried basil and dried oregano, to taste; toss to coat it evenly.
Smother the meat and cheese with the dressed shredded lettuce then top with pepperoncini, onion, and tomato. Season with freshly cracked black pepper, to taste, top with remaining half of hoagie roll. Serve immediately. Enjoy.