Ingredients

• 1/2 ounce dried porcini mushrooms
• 1 cup boiling water
• 3/4 cup soft bread crumbs*
• 1 egg, lightly beaten
• 1/4 cup finely chopped red onions
• 1 tablespoon chopped fresh Italian parsley
• 2 teaspoons chopped fresh oregano and/or rosemary
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 pound 80% lean ground beef
• 2 tablespoons Bertolli^® Extra Virgin Olive Oil , divided
• 1 jar (24 ounce) Bertolli^® Olive Oil & Garlic Sauce
• 6 crusty hoagie rolls, split
• 6 slices provolone cheese
• 1 cup thinly sliced fresh Brussels sprouts
• 1 medium carrot, coarsely shredded
• 1 tablespoon red wine vinegar
• 1/2 teaspoon honey