Italian-American Meatball Subs

Ingredients

• 4 individual-sized Italian-style rolls
• Extra-virgin olive oil, for drizzling
• 1 medium clove garlic, halved
• 1 recipe cooked Juicy and Tender Italian-American Meatballs in Red Sauce, warm
• Pargmigiano-Reggiano, for grating
• 1 pound fresh or low-moisture mozzarella, sliced about 1/4 inch thick

Directions

1. Heat the oven to 350 degrees F. Put the rolls in the oven until they are warmed through, 5 to 10 minutes.
2. Trim away the ends of each roll and discard them, then split the rolls lengthwise. Drizzle olive oil over the cut sides of both the tops and bottoms, then rub them with the garlic clove until they smell garlicky.
3. Place the bottom halves on a baking sheet with the cut sides facing up. Spoon a generous coating of tomato sauce over each bottom half.
4. Cut the meatballs in half and set them on the sandwiches, overlapping them as needed so the bread is evenly covered. Add more tomato sauce over the meatball halves, then grate Parmesan over everything.
5. Top the meatballs with the mozzarella slices. Move the baking sheet to the oven and bake until the mozzarella has completely melted, about 4 minutes; add the top halves of the rolls to the oven for the last minute of cooking.
6. Close the sandwiches and serve right away.