RE: Submarine dressing?
It took a while to find a notebook that I had from college, but if anyone is still interested, I wrote down some of the ingredients that went into the sub dressing that was made at the pizza/sub shop that I worked at back in '76-'77. Maybe there was something else added, but this what used to be set out for prep.
Pomace olive oil blend (food service product)
Crushed,Red Pepper (table pizza condiment)
Granulated garlic (not the powder, but much coarser. Also table condiment)
Minced Onion (not the flakes, but more like tiny chips)
Lemon Juice (bottled)
Grill Salt (concoction of salt,msg,black pepper,and onion powder used to salt burgers and fries)
This stuff was made up in batches and put up in the walk-in to mellow for a while before used. The owner's son would make up a box full of large,clear condiment bottles that were probably about a quart. The dressing wasn't made in one large batch and then transferred to the bottles. Instead the bottles were lined up and ingredients individually added. By eye, the bottles looked 2/3 oil/1/3 liquid with a band of herbs in the middle that had to be larger then 1". The herbs would mostly settle down to the bottom in a couple of days. One of these bottles,brine from peppers,some large,black olives,and Feta cheese was blended with a powdered thickening agent to make a creamy dressing that was dispensed in little containers for dressing for plated salads.
Hope this is of some use to someone