b'Meatball Sandwiches NICK STELLINOYields 4 sandwiches 1 cup shredded provolone1 cup grated Romano cheese 8 warm meatballs (see recipe on page 57), cut in half4 Italian rolls, split in half 2 cups warm meatball gravy (See recipe on page 57.)Preheat the broiler.Mix the provolone and Romano. To make each sandwich, place 2 meatball halves on each half of an Italian roll. Moisten each sandwich half with a tablespoon of meatball gravy.Divide the cheese mixture among the 4 sandwiches.Place the meatball sandwiches, open-faced, on a baking tray big enough to hold all 4. Cook under the broiler until the cheese begins to brown.Divide the remaining meatball gravy into 4 portions. Serve each sandwich with a side of the gravy for dipping, along with lots of paper towelsit will be messy!CHEF STELLINOS SUGGESTED WINE PAIRING:Artesa Artisan Series Napa Valley Cabernet Sauvignon'