My wife proclaimed this to be the ‘best sandwich I’ve ever made’. It’s messy, has some kick and it is very yummy. I wouldn’t change a thing about this Creole meatball sub sandwich next time I make it, which will be very soon!
A Great Messy Sandwich
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 highly recommend that you shred or grate your own cheese at home. Don’t buy the pre-shredded or pre-grated stuff. It has stuff added to it to keep it from sticking together. That ‘stuff’ affects how the cheese melts. Shred it yourself and use the good stuff.
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
Ingredients
- 1 loaf French bread split lengthwise
- 12 or more Creole meatballs warmed
- 1 cup or more Creole meatball sauce warmed
- Mozzarella cheese shredded
Instructions
- Lightly toast the bread in your oven.
- Add meatballs, top with sauce and cheese.
- Place under the broiler until the cheese is melted and starting to brown.
- Cut into 4-6″ slices and serve
Notes
Nutrition
Nutritional values are approximate.
