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What I do is mix, for each 12"of sub, 1/2 tsp basil, 1/2 tsp oregano, 1/2 tsp garlic powder, pinch of thyme, pinch of celery seed, 1/8 tsp black or white pepper, in 2 tbps extra virgin olive oil and 1 tbsp red wine vinagre. Sometimes I'll put a teaspoon of another vinagre (champagne, sherry, or balsamic) for the red wine to bounce off of. Shake that up good, and apply liberally.
Bear in mind, I am fudging the measurments, since I almost never use measuring spoons or cups (only when brewing, baking, or cooking for someone on a diet.)
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