1. Pour tomatoes and juice into a medium saucepan. With hand, crush each tomato.
2. Add shallot, butter, salt, sugar and cheese rind; bring just to a boil. Reduce heat to simmer; cook uncovered, stirring occasionally for 45 minutes.
3. Meanwhile, prepare meatballs. Brown mushrooms in olive oil until they have released their liquid; cool slightly. Gently, but thoroughly, combine mushrooms, chicken, sausage, marinade, breadcrumbs, ¼ cup finely grated parmesan, egg, pepper, basil and parsley.
4. Using an ice cream scoop, scoop out 12 leveled portions of meat mixture.
5. Dampen hands with water and form each portion into a meatball pressing one piece of fontina into the center wrapping the meat around the cheese.
6. Heat olive oil in large skillet over medium heat.
7. Sear meatballs to a golden brown, turning as needed. Add browned meatballs to sauce. Cover and simmer for 10 to 20 minutes or until fully cooked.
8. Heat oven 350F. Crisp rolls on sheet pan in oven for 6 to 8 minutes.
9. Prepare parmesan cheese frico. Pour a heaping tablespoon of Parmesan onto a silicone or parchment lined baking sheet and lightly pat down. Repeat with the remaining cheese, spacing the spoonfuls about a ½-inch apart. Bake for 3 to 5 minutes or until golden and crisp. Cool.

To assemble sandwiches: fill rolls with meatballs. Sprinkle with herbs and crumbled parmesan frico.