Preparation

• Prepare a medium-high gas or charcoal grill fire.
• Tear half of one roll into 1/4-inch pieces and put in a small bowl. Add 1/4 cup water and let sit until the bread has absorbed the water, about 5 minutes. Gently squeeze the bread to remove excess water and finely chop the soaked bread (you should have about 1/4 cup).
• In a large bowl, break up the pork with your hands. Add the soaked bread, egg, garlic, lemon zest, thyme, smoked paprika, 1-1/4 tsp. salt, and 1/2 tsp. pepper. Use your hands to gently combine the mixture. Shape into 16 meatballs (each about 1-1/2 inches).
• Split the remaining rolls, but don’t cut them completely in half. Brush the insides of the rolls with 1 Tbs. of the olive oil. Brush the cut side of the tomato and the meatballs with the remaining olive oil.
• Oil the grill grate and grill the tomato until softened and lightly browned, turning once, 4 to 6 minutes. Grill the bread split side down until golden and lightly charred on the edges, 1 to 3 minutes. Grill the meatballs until they’re just cooked through, turning once, about 8 minutes. Remove each item as it finishes cooking and set aside.
• In a food processor, purée the grilled tomato, piquillo peppers, and red pepper flakes. Season to taste with salt.
• Put 4 meatballs in each roll and top with one-quarter of the sauce and one-quarter of the cheese. Serve hot.

Serve up these subs with a fresh Spinach and Grilled Radicchio Salad.