*Meatball Sandwiches*
Serves 4

I like to use the sundried tomatoes packed in olive oil and herbs  for these.  For extra flavour cook the peppers and onions in some of the oil from the tomato jar.  Delicious!

80g of drained oil-packed sun dried tomatoes in herbs, julienned ( (1/2 cup) Reserve 1 TBS of the oil)
250g frozen pepper and onion stir fry strips (about 2 cups)
18 cooked Italian Square Meatballs, thawed
4 sub buns, split and toasted as below
55g of mayonnaise or salad dressing (1/4 cup)
40g of shredded lettuce or lettuce leaves (1 cup)

Toast the buns before assembling by placing them, cut sides up on an ungreased baking sheet and baking at 190*C/375*F/ gas mark 5 for 8 to 10 minutes.  While the buns are toasting heat a 12 inch nonstick skillet over medium high heat.  Add the reserved oil from the tomatoes.  Once it is hot add  the pepper and onion stir fry mix.  Cook for 4 to 6 minutes or until tender, stirring occasionally.  Stir in the meatballs.  Cover and cook, until heated through, about 5 minutes. 

Spread the cut sides of the toasted buns with the mayonnaise or salad dressing.  Fill the buns with lettuce, slivered sun dried tomatoes and the meatball mixture.  Serve hot.