Rustic Meatball Sub Wrap

Method

1. Start by prepping your brioche buns, cheddar, mayonnaise so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the scallions in a little butter until translucent.
3. Add the meatball sub and let it rustic, undisturbed, so it takes on real color before you stir.
4. Fold in the olive oil and season generously; give everything a minute to come together.
5. Pour in the crushed tomatoes, bring to a gentle simmer, and cook until thickened and glossy.
6. Off the heat, brighten it up with cracked black pepper and a final crack of pepper.
7. Serve warm, ideally with something to soak up the sauce.