Honey Shriracha Meatball Hoagie

Here's a great way to use meatballs, and one fit for a Superbowl party! Everything can be made in advance and assembled on demand during halftime. Go Eagles!

6 cooked meatballs [like Meatballs Florentine, which I used], fresh or frozen-thawed

Bun sauce:

2 Tbsp good real mayonnaise

1 tsp Cajun or sriracha seasoning (I used Trader Joe’s Sriracha Sprinkle Seasoning Blend)

Meatball sauce:

1 Tbsp honey

1 Tbsp Buffalo wing sauce (or other favorite hot sauce)

1 Tbsp butter

1/2 tsp dried dill weed

1 10-inch long baguette (I used a grocer’s Take and Bake)

1 small tomato, sliced

a few lettuce leaves

Heat oven to baguette temperature (probably 400F - see bread instructions). Bake the baguette according to package instructions which should probably be 7-10 minutes.

Meanwhile, whisk together the bun sauce ingredients in a small bowl. Also toss together the Meatball sauce ingredients in a medium bowl.

Melt the butter in the microwave for about 10 seconds. Add the butter sauce to the meatballs in a microwavable bowl, stir and microwave for 2-3 minutes, stirring and checking every 30 seconds, until the meatballs are heated through.

Cut the baked roll in half at the waist and then in half lengthwise. Slather both sides with the bun sauce.

Line one side of each half with lettuce and tomato.

Top with hot sauced meatballs.

Serves 2.

Cook's notes: You can use whatever you like on a hoagie including pickled onions, cole slaw or just shaved cabbage. Make it your own!

Is it a sub? It looks like one.

OK, look, I was brought up in southern NY. We used the terms wedge, grinder or hero for a long sandwich. But in Philadelphia, and the environs where we now live, the term used is hoagie. So be it.

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