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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.
Recipe Facts
Ingredients
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4 individual-sized Italian-style rolls
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Extra-virgin olive oil, for drizzling
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1 medium clove garlic, halved
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1 recipe cooked Juicy and Tender Italian-American Meatballs in Red Sauce, warm
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Pargmigiano-Reggiano, for grating
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1 pound fresh or low-moisture mozzarella, sliced about 1/4 inch thick
Directions
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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.
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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.
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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.
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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.
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Close sandwiches and serve immediately.
This Recipe Appears In
Nutrition Facts (per serving) | |
---|---|
1561 | Calories |
117g | Fat |
46g | Carbs |
84g | Protein |
Nutrition Facts | |
---|---|
Servings: 4 | |
Amount per serving | |
Calories | 1561 |
% Daily Value* | |
Total Fat 117g | 150% |
Saturated Fat 46g | 230% |
Cholesterol 335mg | 112% |
Sodium 3712mg | 161% |
Total Carbohydrate 46g | 17% |
Dietary Fiber 9g | 34% |
Total Sugars 16g | |
Protein 84g | |
Vitamin C 3mg | 13% |
Calcium 1005mg | 77% |
Iron 8mg | 46% |
Potassium 1322mg | 28% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |