Preheat the oven to 375°F (190°C). Prep all ingredients per instructions above.

Prepare the Baked Italian Sub: Slice the bread in half lengthwise and place it cut side up on a baking sheet. Drizzle both sides with olive oil and sprinkle with Italian seasoning.

Layer provolone cheese on both halves.

Add ham and pepperoni to the bottom half.

Bake for about 8 minutes, until the cheese is melted with golden-brown spots and the bread is crisp.

While the sub is baking, toss the tomatoes, pepperoncini, and shredded iceberg lettuce in Italian dressing.

Once the bread is toasted, layer the dressed veggies over the ham and pepperoni. Place the top half of the bread over the fillings and press gently.

Make the Herb and Cheese Dip: In a bowl, mix ricotta cheese, fresh mint, thyme, and chopped arugula. Stir until the herbs are evenly distributed.

Add ground coriander, dried basil, salt, and black pepper, mixing until well combined.

Drizzle with olive oil for added richness. Serve with pita bread, either warm or at room temperature.

Serve and Enjoy: Cut the sub into sections. Enjoy with herb and cheese dip, pita bread, and pinot noir.