Duke’s Meatball Sandwich

One great way to use up leftover meatballs and sauce from a pasta dinner is to make meatball sandwiches, on a grilled Italian roll. One of the guys I worked with in the “High Volt Gang”, who we called “The Duke” from his Vietnam era Marine Corps days, loved a good meatball sandwich, so this sandwich is named in his honor. 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 -4 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
Fresh Basil leaves for garnish

Slice the Italian rolls and brown on griddle or large pan coated with the olive oil. Once browned turn over and allow outside to heat. Remove and plate, then add the provolone equally to each roll.
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 ( I use a small Dutch oven).
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 that South Philly feel.