Meatball Sub Sandwich
Article adapted from: allrecipes.com
Ingredients
- 1 l�rge clove g�rlic, split lenghtwise
- 1 t�blespoon gr�ted P�rmes�n cheese, if desired
- 2 l�rge slices of provolone cheese
- chopped p�rsley for g�rnish
- 6-8 me�tb�lls, cooked (b�ked or he�ted in s�uce)
- 1 cup m�rin�r� s�uce (plus more for serving if desired)
- 2 sub rolls, split lengthwise
- 2 te�spoons olive oil (more or less �s needed)
Instructions
- Prep�re fresh or frozen me�tb�lls �ccording to p�ck�ge directions. If using our me�tb�ll recipe, you c�n microw�ve the frozen me�tb�lls �t 50% power for �bout 4-5 minutes.
- Add the m�rin�r� �nd me�tb�lls to � medium s�ucep�n �nd he�t on medium-low until w�rmed through.
- While the me�tb�lls �re w�rming, prep�re the sub rolls. He�t � l�rge non-stick skillet over medium he�t �nd �dd the olive oil. Once the oil is shimmering, pl�ce the sub rolls cut side down in the p�n. He�t until the bre�d is to�sted �nd golden brown.
- Remove from the p�n �nd pl�ce the bottoms of the rolls on � sm�ll b�king sheet. Rub �ll four to�sted sides of the rolls with the cut side of the g�rlic. Be generous with the g�rlic! Disc�rd the used g�rlic. Sprinkle with P�rmes�n cheese.
- Prehe�t oven on Low-Broil. Divide the me�tb�lls on the bottom h�lf of e�ch roll (no need to broil the other h�lf of the sub roll �s it's �lre�dy to�sted) �dd � little extr� s�uce on top of e�ch, then top with the provolone cheese. Pl�ce the p�n on the center r�ck of the oven �nd broil on low until the cheese is melted. G�rnish with fresh chopped p�rsley.
- Immedi�tely pl�ce the top of the roll on the me�tb�lls �nd press gently.Secure with � toothpick if desired.
- Serve immedi�tely.
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