Meatball Sub

Step 5: Assemble, broil, & serve

  • Bread & toppings

    • hoagie rolls
      2
    • provolone
      4 slices
    • parmesan
      , grated
      a handful
    • fresh basil
      , torn
      a handful
    • pepperoncini peppers
      , sliced
      to taste

    • meatballs & sauce

Slice open the hoagies (but leave them as one piece with a ‘hinge’ intact) and scoop out some of the bread from the top of the rolls. This should form a ‘trough’ that will allow the hoagie roll to close over the meatballs.

Spoon a layer of sauce on the top and bottom of the insides, and then carefully line up 4 meatballs onto each hoagie. Top each line of meatballs with 2 slices of cheese.

Slide the open hoagies into the top rack of the oven and until the cheese is melted.

  • Alternatively, melt the cheese with a kitchen torch.

Top with grated parm, basil, and sliced pickled peppers for acidity. Close the hoagies and enjoy.

  • Optionally wrap with paper or foil to let everything and come together for a sandwich shop experience.
Done