Meatball Parm Subs

If you made the meatball recipe I posted last week and happen to have leftovers (fat chance!), this is a good thing to do with them. Meatballs reheat really well and they're great inside a lightly scooped roll brushed with garlic butter and broiled with plenty of mozzarella and parmesan cheese.

Yield: 1 large sandwich, serving as many people as can reasonably eat one large sandwich

Active time: a few minutes

Total time: a few minutes plus as long as it takes for some cheese to melt under the broiler

Ingredients:

1 tablespoon butter

2 cloves of garlic, minced

Kosher salt

1 submarine or hoagie roll, split in half lengthwise, the interior lightly scooped out if it's particularly dense

As many meatballs as will fit in said roll (about 4 would be typical)

Enough marinara sauce to douse said meatballs

Enough sliced or shredded low-moisture full-fat mozzarella cheese to cover said sauce in a layer (you can also use fresh mozzarella that has been sliced or torn apart by hand then pressed in a clean towel or paper towels to remove excess water

Grated Parmesan cheese

Garlic powder and dried oregano

A few fresh basil leaves

1. Melt the butter in a small skillet over medium-low heat and cook, swirling, until it has a nutty aroma and the milk solids turn a light brown, about 5 minutes. Immediately add the garlic and a pinch of salt. Cook until the garlic is aromatic, but not heavily browned, about a minute or so. Remove from heat (careful—garlic can quickly go from golden to burnt. If your pan is still really hot you can pour the garlic butter into a separate container to heat its cooking).
2. Preheat a broiler to high. Open the hoagie roll wide and place it on an oven-safe sheet tray or platter. Use a brush to brush the garlic mixture on both sides of the interior of the hoagie roll. Add the meatballs to the bottom half of the hoagie roll in a single layer. Spoon sauce over them, then cover them with a layer of mozzarella cheese. Sprinkle with grated parmesan.
3. Broil the sandwich until the cheese is melted and bubbly, 2 to 5 minutes. Remove from oven, sprinkle with more grated parmesan, garlic powder, oregano, and torn fresh basil leaves. Close the sandwich and eat it or serve it immediately.