Anita proclaimed this to be the ‘best sandwich I’ve ever made’. It’s messy, has some kick and it very yummy. I wouldn’t change a thing about this Creole meatball sub sandwich next time I make it, which will be very soon!
My Creole meatballs pack a bit of a punch. I like that. A lot. They’re tender and just perfect on a Creole meatball sub sandwich, loaded with lots of my Creole meatball sauce and topped with cheese. Don’t skimp on the sauce. The sign of a good sandwich is one that drips when you pick it up and take a bite.
I make a big batch of the Creole meatballs and freeze a good number of them. They defrost in minutes and make for the perfect quick dinner.
Creole Meatball Sub Sandwich
- Lightly toast the bread in your oven.
- Add meatballs, top with sauce and cheese.
- Place under over broiler until the cheese is melted and starting to brown.
- Cut into 4-6″ slices and serve
Nutritional values are approximate.