Cook the red onions in some olive a sauté pan until soft and golden with the aromatic thyme, tarragon and a pinch of salt and pepper. They’re done when they are starting to caramelise and turn a lovely golden colour. Add the meatballs and cook through until golden and done.
Keep warm in the pan.
Warm the subs quickly under a hot grill then and spread them with some butter and a good amount mustard.
Add the sliced smoky ham which will give it a lovely edge, top with the hot juicy meatballs and soft, rich red onions then drizzle with the pan juices.
Top with the cheese and grill for a minute until it starts to melt.
Add the juicy pickles, more mustard and top with the sub lids.
Immediately with fries.