Combine Mezzetta Sun Ripened Dried Tomato Pesto and mayonnaise. Refrigerate until ready to use.

Preheat oven to 350 degrees.

Combine ground chicken, egg, sun dried tomato pesto, savory garlic spread, parsley, bread crumbs and parmesan cheese, mixing just until combined.

Lightly oil or spray a baking sheet.

Use a cookie scoop to scoop out 20-24 meatballs and place on prepared baking sheet.

Lightly brush tops of meatballs with olive oil and bake for 15 minutes.

Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside.

Spread a tablespoon of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices of provolone cheese.

Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted.

Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to "stick" and not roll around.

Top with sun dried tomato mayo and additional chopped parsley if desired.