Italian Grinders!

2 egg yolks
1 1/2 T. lemon juice
2 garlic cloves, minced
1/3 c. vegetable oil
1/2 c. olive oil
Salt and pepper
Hoagie rolls
Pepperoncinis
12 thin slices of mortadella
18 thin slices of salami
6 thin slices of prosciutto
12 thin slices of provolone cheese
3 tomatoes, thinly sliced
1 t. Italian seasoning
2 c. shredded Iceberg lettuce
1/4 c. red wine vinegar

Whisk the egg yolks with the lemon juice in garlic in a bowl.  Gradually whisk in drops of vegetable oil until it starts to thicken.  Gradually add in the remaining vegetable oil and olive oil until thick.  Season with salt and pepper.  Bake the closed hoagie rolls at 375 degrees for 3 minutes, until warm.  Spread the aioli on the cut sides.  Top the bottom halves with the peppers, meats, and cheese.  Bake for 5 minutes until the cheese melts.  Top with the tomatoes and oregano and season with salt and pepper.  Pile lettuce on top and drizzle with vinegar before serving.