• Drizzle oil in a hot medium pan. Add meatballs and cook, stirring occasionally, until browned all over, 3-5 minutes. Transfer to a plate. TIP: While meatballs brown, move on to the next step!

• Wash and dry produce. • Finely dice half the onion (all for 4). Trim and discard root end from lettuce and thinly slice leaves. • Mix Italian dressing and mayonnaise in a small bowl. TIP: If the meatballs are still browning, assemble and plate the salad now!

• Lower heat under pan used for meatballs and drizzle with oil. Add diced onion and cook, stirring occasionally, until softened, 2-3 minutes. • Whisk in 1⁄4 cup water, tomato paste, marinara, stock concentrate, oregano, garlic powder, and 1⁄4 tsp sugar (1⁄2 cup water and 1⁄2 tsp sugar for 4). • Add meatballs back to pan with sauce; stir to coat. Remove from heat and sprinkle with cheese. Cover with lid and set aside to let cheese melt. TIP: While cheese melts, toast your bread!

• Halve and toast baguettes. • In a large bowl, toss lettuce, tomatoes, and croutons (crushing in the bag with your hands first) with as much dressing as you like. • Top bottom baguette halves with cheesy meatballs and sauce. Close subs and serve with salad.