I know I am in the minority, but I really don’t like eating leftover food.  It’s a problem though when you make spaghetti and meatballs.  Luckily, I made enough meatballs and had some French bread around so I could make these.  I made them open faced because the meatballs were so large.  This was a very quick, very easy, but still delicious meal.  

This would also make for a delicious appetizer in smaller portions.

Open Faced Meatball Subs

Ingredients:

• French Bread Loaf
• 4 Slices Provolone Cheese
• Meatballs
• Marinara Sauce
• 3T Melted Butter
• Fresh Basil (cut into thin strips)

Directions:

1. Turn oven to 400 on broil.  Slice French bread loaf to 6 inch lengths then slice those in half to open them evenly.  Cut meatballs to a more manageable size. (I cut mine in half  but that all depends on your meatballs.)
2. Brush melted butter on each side of the bread and place under broiler until lightly browned. (This can happen very fast so keep a constant eye on it.)
3. When bread has lightly toasted remove from oven and set oven temp to bake on 350.
4. Assemble sandwiches by placing meatballs cut side down, then covering them with marinara sauce, and topping that with the slices of provolone cheese. Place assembled sandwiches on a baking tray and place in oven until cheese has melted and is starting to brown, approximately 10 min.
5. Remove sandwiches from oven and top with fresh basil.

This recipe is more of an idea on how to use up some of the leftovers that are created from making the spaghetti and meatball recipe.