Polpette Rolls

If you made the 'Italian Polpette and Lulu's Marinara' there is a very strong possibility you have leftovers just taking up space in the fridge. Instead of merely reheating the the dish, I like to give it a twist and turn it into a hearty Italian sandwich. This is a great way to use up the rest of last night's dinner without eating another plate of pasta.

Ingredients:

Lulu's Marinara

Italian Polpette

4 tbsp. of freshly grated Parmesan-Reggiano

8 basil leaves

4 Hoagie rolls

4 tbsp. butter, melted

1 clove garlic, minced

Directions:

1. In a saucepan, heat the polpette and marinara for approximately 8-10 minutes on medium-low heat stirring occasionally.

2. Preheat oven to 350 degrees.

3. In a small saucepan, heat butter and garlic on medium heat just until butter is melted. Remove from heat and set aside. 

4. On a baking sheet lined with foil, place hoagie rolls. Brush garlic butter on inside of each roll and then heat in oven for 4-5 minutes.

5. Remove hoagie rolls from oven and place 3-4 polpette and 1/4 cup of marinara in each roll. Return to oven and continue to heat for approximately 8 minutes. 

6. Remove from oven and sprinkle a tablespoon of Parmesan-Reggiano per hoagie. Return to oven for another 2 minutes.

7. Garnish with 2 basil per hoagie and serve.

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