This is a meal.
This is fork and knife meal.
You do not pick up this baby, you sit comfortably in a civilized chair at a table with napkins and plates.
This is elegant dining. Put out the candles.
Or wrap it up in foil and let it drip all over, and just wallow in goodness.
Your choice. But do make it. It goes together in a flash presuming you have all the basics already in the freezer!
- About three good homemade meatballs per sandwich, so six. You can used frozen from the grocery, but of course you should not. You should have made a batch of your own and then taken out six and defrosted.
- About 1 1/2 cups of homemade marinara sauce, or bottled if you insist.
- 20 slices or about 3 inches of a pepperoni stick, chopped roughly
- 1/2 of a green pepper cut into thin slices
- 1/2 of a medium onion, also thinly sliced
- 4 slices of provolone cheese
- fresh Parmesan shaved in nice shards
- 6 fresh basil leaves
- 2 hoagie rolls
- Place the green pepper and onions in a saute pan with some EVOO and saute until softened and mostly done. Set aside.
- Place the meatballs in the same pan and heat gently until heated through.
- Add the pepperoni to the sauce and heat through.
- Toast the hoagies and brush with either a bit of butter or olive oil.
- Place three meatballs in each hoagie, slather with sauce.
- Decorate with some of the peppers and onions.
- Cover with the provolone and place in a 350° oven to melt the cheese (or under a broiler)
- Throw on some shavings of Parmesan and scatter some roughly chopped fresh basil on top and serve.
NOTES: This dish takes a hugely longer time if you are making everything from scratch. Meatballs should always be in your freezer ready to go as should some marinara sauce. When you make these things make batches and freeze. The meatballs can be stored in bulk in freezer bags. The sauce should be stored in about 2 cup freezer containers. Or of course use store-bought and it will taste okay but not tremendous and don’t you want tremendous?
SOURCE: inspired by this recipe at Serious Eats.