Italian Pork Sausage Meatball Subs

Meanwhile, halve baguettes; gently tear small pieces of bread from center of baguettes until you have ¼ cup (½ cup for 4 servings). In a medium bowl, soak torn bread pieces with 2 TBSP milk (4 TBSP for 4); stir until broken up and pasty. Add sausage, chopped onion, remaining garlic powder, ¾ tsp salt (1½ tsp for 4), and pepper. (Add a pinch of chili flakes here if you like things spicy!) Form into 6 1-inch meatballs (12 meatballs for 4).

Once potatoes have roasted 10 minutes, carefully place meatballs on empty side of sheet. Roast until meatballs are golden brown and cooked through and potatoes are browned, 14-16 minutes more. (For 4 servings, leave potatoes roasting; add meatballs to a second sheet and roast on top rack.) Transfer meatballs and potatoes to a plate; cover to keep warm. Carefully wipe off any excess grease from sheet if needed.

While meatballs roast, heat a drizzle of oil in a large pan over medium-high heat. Add sliced onion and green pepper; season with salt and pepper. Cook, stirring, until browned and tender, 4-6 minutes. Remove from heat.

In a small bowl, combine 2 TBSP mayonnaise (4 TBSP for 4 servings) and half the garlic. Add 2 TBSP butter (4 TBSP for 4) and remaining garlic to a separate small microwave-safe bowl; microwave until melted, 1-2 minutes. Brush cut sides of baguettes with garlic butter; arrange, cut sides up, on baking sheet used for meatballs. Bake on top rack until golden brown, 3-5 minutes.