Meatballs:

1. Mince garlic.
2. Heat up one tablespoon of olive oil in a cast iron skillet.
3. Place meatballs into cast iron skillet and brown on all sides, take out and set aside.
4. Drizzle in 2 tablespoons of olive oil into same cast iron pan, leaving the juices and bits from the meatballs.
5. Toss in minced garlic.
6. Put a pinch of peperoncino in.
7. Take canned tomatoes and crush with hand into cast pan.
8. Add in all the juices of the tomatoes.
9. Simmer a bit till sauce begins to thicken.
10. Place in meatballs and coat with the sauce.
11. Break in by hand the fresh basil, and toss into sauce and meatballs.
12. Bring sauce to a simmer and let cook for about 25 minutes.
13. Pre heat oven to 350° F.
14. Toss 1/2 cup of arugula into the sauce and meatball mix, and stir in well.
15. Take cast iron skillet with meatballs and sauce and place into oven and finish cooking till sauce is nice and thick, about 15 minutes.
16. Bread:
17. Heat up a grilling pan.
18. While pan is heating up cut panino buns in half and brush olive oil on the insides.Place on hot grilling pan and cook till nice char marks appear.
19. Finish buns in warm oven for about 5 minutes.
20. Take buns out of oven.

Assembly:

1. Toss arugula in some olive oil, lemon juice, sea salt and crusher black pepper.
2. Take warm meatballs and sauce, spread on bottom half of panino bun.
3. Spread some of the dressed arugula onto the meatballs.
4. Drain the buffalo mozzarella and cut into slices and place on arugula.
5. A quick drizzle of olive oil and pepper.
6. Close up panino.
7. Wrap it up and ready to serve.
8. Enjoy!