Wegman's sub (WNY'er stranded in Midwest)

Dear Philly Bread lovers - yeah it's known as Hogie too.

Who can help me recreate a Wegman's sub or a near substitute (chewing soft middle with thin crisp crust) in a standard American Midwest kitchen?

No industrial "steamer" here but we're getting an Suvee for Christmas if that is at all helpful to Dough prep or conditioning.