Meatball and taleggio subs

Method

1. Heat the grill to high. Mix the red onions and red wine vinegar in a small non-metallic bowl and set aside for 15 minutes to quick-pickle.
2. Cut the submarine rolls in half lengthwise. Spoon 5-6 meatballs and a little tomato sauce onto the bottom half of each roll. Drain the red onions and scatter over the top of the meatballs, then top with the slices of cheese.
3. Put the filled sub bases on a baking tray and grill for 5-6 minutes until the cheese is bubbling and the meatballs are hot, then top with basil. Put the top half of the sub, cut-side up, under the grill briefly to warm, then sandwich on top of the meatballs and halve to give 4 portions. Don’t forget napkins!