Bread & toppings
- Provolone4 slices
- Hoagie rolls2
- Parmesan, grateda handful
- Fresh basil, torna handful
- Pepperoncini Peppers, slicedto taste
From previous steps
- Meatballs & sauce
Step 5: Assemble, broil, & serve
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.
Step 5: Assemble, broil, & serve
Bread & toppings
- Provolone4 slices
- Hoagie rolls2
- Parmesan, grateda handful
- Fresh basil, torna handful
- Pepperoncini Peppers, slicedto taste
From previous steps
- 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.