Double Sauced Italian Grinder Hearty vegetarian fare, perfect for a chilly night after a day playing in the snow. Or make meatless balls ahead of time, pack in a ziploc bag and make this for a great meal on a camping trip! Meatless balls: 1 Pkg. Gimme Lean meatless, sausage style 1 c. minced mushrooms; button, crimini, portabella 3 -4 cloves minced garlic 1 tsp. each oregano, basil, fennel seed 1/2 tsp. red chili flakes 1 1/2 tbsp. olive oil for baking sheet 3 medium large bell peppers, green, red, yellow, orange or purple!, sliced julienne 1 large red onion, sliced julienne olive oil for saute 2 c. Fresh Basil Marinara sauce 1 c. Basil Oregano Pesto 2 c. shredded smoked mozzarella or provolone, or soy cheese if you like baguette or other favorite rolls, sliced nearly in two, but not quite (for filling) Preheat oven to 375. Mix meatless ball ingredients--with your hands is easiest, shape into small, 1 inch or so balls. Spray baking sheet lightly with oil, place balls on pan and bake near top of oven for 20 to 25 minutes, until firm and lightly browned.  Meanwhile, saute peppers and onion quickly over medium high heat until lightly browned. Remove from heat. Spoon meatless balls, pepper mixture into baguette or rolls. Spoon marinara over grinder ingredients, forming an open face sandwich.  Top with cheese then pesto and slide into oven until cheese is nice and bubbly, or alternately, wrap grinder into foil and heat over grill.