Pesto Meatball Sandwich.

Ingredients

• 8–10 leftover cooked meatballs
• 1½ cups marinara sauce, plus more as needed
• 4 ciabatta, sesame hero, or Italian rolls
• 8 slices provolone or fresh mozzarella
• 8 tablespoons Simply Nonno's Creamy Pesto
• Grated Parmesan, for finishing
• Fresh basil, optional

Directions

1. 01

   Warm the leftovers. Add the leftover meatballs and marinara to a saucepan over medium-low heat. Cover and warm gently until the meatballs are hot all the way through, about 8–10 minutes.

2. 02

   Toast the rolls. Split the rolls and toast them cut-side up until lightly golden so they can handle the sauce without falling apart.

3. 03

   Add the pesto. Spread about one tablespoon of Simply Nonno's Creamy Pesto on each side of every roll.

4. 04

   Build the sandwiches. Spoon 2–3 hot meatballs with marinara into each roll. Add two slices of provolone or mozzarella over the top.

5. 05

   Melt the cheese. Place the open sandwiches under the broiler for 1–2 minutes, just until the cheese bubbles and melts.

6. 06

   Finish and eat. Add Parmesan and fresh basil if using. Close the sandwich and serve immediately while everything is hot and messy in the correct way.