Simple Supper: Meatball Sub

I'm sure your familiar with the adage "where there's smoke, there's a fire." Well, in my house it's more like "where there's spaghetti, there's left-overs." Too much of a good thing does not apply here. I always make more than necessary. It's not really a concious choice, I just don't think it's possible to make a small batch of the stuff. I suppose it's because you can always freeze a bit for one of those too-tired-to-think-cook-or-do-any-thing-but-microwave-defrost days. Keep some in the fridge for lunches. Or, better yet, treat yourself to an ooey-gooey, over the top, meatball sub. Yes, they're kind of excessive, but boy do they hit the spot!

Meatball Sub
3 - 4 meatballs
4" - 6" baguette, sliced lengthwise
1 tbsp. freshly grated parmesan cheese
2 slices jarlsberg cheese
3 -4 sun dried tomatoes, chopped
1 tsp. red pepper flakes (optional)
a pinch of fresh thyme
a pinch of fresh basil

Begin by slicing you baguette & making a small trench (about 1/8" deep) in each half. Plop your meatballs in the trench & top with parmesan, sun dried tomatoes, jarlsberg, red pepper flakes, thyme, & basil. If you have access to a panini press or grill pan, press your sandwich for 2 minutes or so until the cheese begins to melt. If not, microwave for 15 seconds to melt the cheese, or simply serve at room temperature.