Ingredients:
- individual Hoagie rolls
- unsalted butter, softened
- garlic, minced
- dried oregano
- Italian-style meatballs, fully thawed
- premium marinara sauce
- grated Parmesan cheese
- provolone cheese slices
- low-moisture shredded mozzarella
- fresh basil, chiffonade
- pickled pepperoncini
Instructions:
- Preheat oven to 400°F (200°C). Combine softened butter, minced garlic, and oregano in a small bowl.
- Using a serrated knife, cut a 'V' shape out of the top of each roll to create a trench. Spread the garlic butter generously inside each trench.
- In a small saucepan over medium heat, combine meatballs and marinara sauce. Cover and simmer for 10-12 minutes until meatballs are heated through and sauce has thickened.
- Place rolls on a baking sheet. Lay two slices of provolone into the trench of each roll to create a waterproof barrier. Toast in the oven for 3-5 minutes until bread is golden and cheese is bubbling.
- Remove toasted rolls and nestle 5-6 meatballs into each trench. Top with shredded mozzarella and grated Parmesan. Return to the oven for 5 minutes until the cheese is melted and browned in spots.
- Garnish with fresh basil and optional pepperoncini. Serve immediately while the crust is at maximum crunch.