Moroccan Meatball Hoagie

We had some Moroccan Meatballs left over so I decided to make some Hoagies for a quick dinner. I used a combination of Pepperjack and Muenster cheese and they worked so well together! The Pepperjack gave it just the right amount of kick while the Muenster was just so smooth and creamy. I hollowed out the bread roll a bit to make room for the meatballs and then put it under the broiler for 5 minutes to melt the cheese. Quick and easy and SUPER yummy!