Fall, football and tailgating mean it’s time for an overstuffed sandwich on a roll

And, just like that, it’s fall! You might find rolls actually labeled sub rolls, but also look for Portuguese rolls, hoagie rolls, grinder rolls, hero rolls or Italian rolls. Some of my favorite extras include roasted red peppers, store-bought or homemade, sliced tomatoes, finely shredded lettuce, pepperoncini and thinly sliced onion. CUT TO THE CHASE: IT’S THE DRESSING What I think makes a deli sub a deli sub is the garlicky, oregano-flecked red wine vinaigrette or “juice” that gets sprinkled on the fillings. Sub Sandwich “Juice” : 3 tablespoons olive oil 2 tablespoons red wine vinegar ½ teaspoon finely minced garlic ½ teaspoon dried oregano ¼ teaspoon red pepper flakes Kosher salt and freshly ground pepper to taste 2 deli rolls 1 cup shredded romaine lettuce Thinly sliced ham Sliced salami Thinly sliced prosciutto Sliced provolone Sliced mortadella Mayonnaise Spicy brown mustard Roasted red peppers, store-bought or homemade Sliced tomatoes Pepperoncini Thinly sliced onion Make the dressing: in a small container combine the olive oil, vinegar, garlic, oregano, red pepper flakes, salt and pepper.