The art of the meatball sandwich is all about the construction…well, and the meatballs, of course. [Photographs: Vicky Wasik]
The perfect meatball sandwich first needs perfect meatballs and great sauce. Once you have those two in place, the rest is a matter of construction and detail. Here’s how we like to build ours.
Why this recipe works:
- Trimming the ends of the loaf removes the tough, difficult-to-eat parts.
- Halving large meatballs makes it possible to overlap them for good, even coverage.
Ingredients
- 4 individual-sized Italian-style rolls
- Extra-virgin olive oil, for drizzling
- 1 medium clove garlic, halved
- 1 recipe cooked Juicy and Tender Italian-American Meatballs in Red Sauce, warm
- Pargmigiano-Reggiano, for grating
- 1 pound fresh or low-moisture mozzarella, sliced about 1/4 inch thick
Directions
- 1.
Preheat oven to 350°F. Warm rolls in oven, 5 to 10 minutes. Slice off and discard ends of each roll. Cut rolls in half lengthwise.
- 2.
Drizzle cut sides of top and bottom roll halves with olive oil and rub with clove of garlic until fragrant. Arrange bottom roll halves on a baking sheet, cut side up. Spoon a generous layer of tomato sauce onto each of the bottom halves.
- 3.
Slice meatballs in half and arrange on sandwiches, overlapping as necessary for even coverage. Spoon more tomato sauce on top of meatball halves and grate Parmesan all over.
- 4.
Lay sliced mozzarella on top of meatballs. Transfer baking sheet to oven and bake until mozzarella is fully melted, about 4 minutes; warm roll top halves in oven for last minute of cooking.
- 5.
Close sandwiches and serve immediately.
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