Directions:

1.) Cook your meatballs, onions, and peppers in a small amount of oil until the meatballs are cooked all the way through and the vegetables are translucent. 

2.) Add marina sauce,  Mason Dixon's Smoked Salsa ,  and your bay leaves to the pan as well. Turn the temperature down to a simmer, put a lid on, and cook for 20 minutes.

3.) Cut your bread into sandwich sized pieces. Put your provolone slices at the bottom of the bread. Top with your smoky  meatballs and sauce. Enjoy!

*suggestion* We used Gardein vegetarian meatballs fro this recipe, but you can use regular meatballs or turkey, if you prefer.