1 pkg (8.4 oz) Yves Veggie Cuisine® Falafel Balls
2 cups marinara sauce
4 submarine rolls, split and toasted
4 slices mozzarella cheese
2 tbsp chopped fresh parsley
Bump up the veggie content by lining the rolls with baby spinach, and adding sautéed bell peppers, onions and mushrooms to subs before adding cheese.