Meatball sub

Mix the water, yeast, sugar, bread flour and salt on high with the dough hook six minutes, until it clears the bowl and passes the tug test.

Round the dough in a medium bowl, lid on, 45 minutes.

With a wet hand give one set of strength building folds, four or five pulls around the bowl, then round and tuck; rise 30 to 45 minutes more.

Whisk the milk, sour cream and egg together in another bowl.

Stir in the cubed white bread until it breaks down into something like wet banana pudding.

Add the ground beef, ground pork, Parmesan, parsley, garlic, chili flakes, black pepper, salt and lemon juice.

Mix by hand to homogenous, then switch to a whipping motion to link the myosin and make it sticky.

Divide into fifteen 100 to 105 gram chunks, throw each between the hands and roll it round in the palms; set on a parchment-lined sheet tray.

Flour the board, degas the dough aggressively, and cut into six pieces of about 150 grams.

Pre-shape each: degas, fold the backsides over two or three times, flip onto the seams and round with medium tension; rest under a damp towel 15 minutes.

Shape each roll seam up, degas, roll towards yourself five or six folds, then roll out with the palms to a tube about six inches long, keeping the seam tucked.

Roll the seam side on a wet paper towel, then in the sesame seeds, and set seed side up in a sprayed baguette proofing pan.

Cover with a tea towel and proof 45 minutes to an hour.

Sear the meatballs in a 475F oven 20 to 25 minutes, flipping the whole tray at about the halfway mark and giving them five to ten more minutes.

Heat a large heavy bottom pot over medium, add the olive oil, the diced onion, the garlic and a very strong pinch of salt, and sweat 10 minutes.

Add the chili flakes and bloom about a minute.

Add the tomato puree and crushed tomatoes, bring to a simmer, drop to medium low and reduce 25 minutes.

Stir the meatballs into the sauce, taste, and correct with a strong pinch of salt and a small pinch of sugar.

Bake the sauce and meatballs together at 350F for 20 to 25 minutes until thick.

When the rolls have grown 75 to 100% and feel buoyant, double score each with a bread lame and give them a few dozen squirts of water.

Bake at 400F for 18 to 20 minutes.

Halve a roll on a small sheet tray and tear about half the bread out of the top half.

Lay two thick slices of mozzarella on the bottom and run it under a high broiler 30 to 50 seconds until the cheese bubbles and the top is lightly toasted.

On the cheese put three spoonfuls of minced giardiniera, then three meatballs with their sauce, then a little more sauce, then the hollowed top.

Press and hold; serve on a plate, or wrap tightly in parchment paper deli style.