Background: One great way to use up leftover meatballs and sauce from a pasta dinner is to make meatball sandwiches on a long Amoroso roll that has been browned in olive oil before assembly. One of the guys I worked with we called “The Duke” from his Marine Corps days, and he loved a good meatball sandwich. This is definitely a Philly favorite and since our ground sausage has a lot of spice, hot peppers are optional, but provolone and basil are a must!

Ingredients: 2 long Italian rolls; 3 leftover meatballs in red sauce; 2 tbsp olive oil; 4-6 slices provolone cheese; 2 cherry peppers cored and chopped (optional); 1 tbsp grated parmesan cheese; 1 tbsp grated Romano cheese; basil leaves for garnish. 

Steps:

  1. Slice the Italian rolls and brown on a griddle or large pan coated with olive oil. Once browned, turn over and allow outside to heat. Remove and plate, then add the provolone equally to each roll. 
  2. Cut each meat ball into a few pieces and add along with any leftover sauce to a deep pan, allow to heat slowly covered, until warmed through. 
  3. Pile the meatballs along with some sauce on each sandwich, sprinkle with parmesan, Romano, and basil, cut in half and serve- include a cherry pepper on the side for a South Philly feel.