Arrange 1 sub roll; cut sides up, on flat work surface. Layer 4 meatballs on bottom half of roll; top with 2 oz. barbecue sauce and 2 slices Grande Sliced Provolone.

On other side of roll, arrange 1/2 oz. roasted red peppers, 1/2 oz. onions, 1/2 oz. bell peppers and 1 slice Grande Sliced Provolone.

Bake open-face at 450°F for 2 minutes in an impingement oven, at 400°F for 3 to 31/2 minutes in deck oven or until cheese is melted and bread is lightly toasted.

Close sandwich and slice in half. Serve with 2 tbsp. ranch dressing portioned in a ramekin for dipping.