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Prep time
Total time
Makes
FOR THE FUSSY
INGREDIENTS
1-½ cups
Classico Sweet Basil Marinara Pasta Sauce (½ of a 650-g jar)
¼ cup
Classico Pesto di Sardegna Sun-Dried Tomato
16
frozen fully cooked meatballs (about ⅓ of a 680-g pkg)
1 cup
shredded Italian cheese blend
4
brioche hot dog buns, split
RECIPES
STEP 1
Bring pasta sauce, pesto and meatballs to simmer in covered nonstick skillet on medium heat; cook, stirring occasionally, 10 to 12 min. or until meatballs are heated through, stirring frequently.
STEP 2
Top with cheese; cover and let stand 3 minutes or until cheese is melted.
STEP 3
Spoon meatball mixture into buns.
FOR THE FANCY
INGREDIENTS
-
Olive oil
½ cup
chopped red and green bell peppers
¼ cup
sliced sweet onion
1
clove garlic
1 tsp
antipasto spread
OPTIONALS:
- Arugula
- Balsamic vinegar
RECIPE
Sauteed Peppers and Onions: In a skillet, heat 2 tbsp olive oil over medium-high heat. Add ½ cup chopped red and green bell peppers and ¼ cup thinly sliced sweet onion for 3-5 minutes until softened. Add 1 clove garlic, minced; stir-fry for 30 seconds, or until fragrant. Serve with Italian ciabatta bun and spread 1 tsp of antipasto spread along the bottom bun for added flavour.
Salad:
Pair sub with a simple arugula salad topped with 1 tsp olive oil, 1 tsp red balsamic vinaigrette, salt and pepper to taste.
FOR THE FEARLESS
INGREDIENTS
-
FEARLESS
2 tbsp
chopped parsley
¼ tsp
lemon zest
½
garlic clove
OPTIONALS:
- French baguette
- Provolone cheese
- Green olives
- Chili pepper falkes
- Pepperoncini or chili oil
RECIPE
Gremolata:
In bowl, combine 2 tbsp chopped fresh parsley, ¼ tsp lemon zest and ½ small clove garlic, pressed until blended. Sprinkle over subs.
Sandwich build:
Serve on a halved French baguette, line the bottom with 3 slices of provolone cheese, place 4 meatballs in the sub and top with fresh gremolata.
Pair sandwich with a mixture of green olives and antipasto topped with olive oil and red chilli pepper flakes for an added kick
Want to add some extra kick? Top with some pepperoncini or hot chili oil, too!
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