My updated Meatball Sub ~

Up here in the Northeast part of the Country, we call certain sandwiches "submarine" or "sub" for short.  I suppose it's because of the torpedo shaped bread/roll we use.  Basically, it's just a sandwhich with a lot of filling on a crusty roll.  A meatball sub is meatballs, some sauce and melted mozzarella cheese.  Some people put parmesan cheese on as well.

I haven't had one in eons, mostly because they are very messy and hugely filling, overstuffed with big meatballs.  Way too much for me to enjoy these days.  I light lighter lunches, so this is my revised version.  If you need  the recipe  for meatballs or sauce, it's in one of my previous posts, or just use your own. 

What I did to lighten it up and make it better (well, easier to eat anyway), was a couple of things.  First, I hollowed out most of the bread on the top half.  And I sliced the meatballs.  This works great, no meatballs sliding out of the bread.  Who needs upteen meatballs in one sandwich anyway?  And the bread has a really nice crunch to it this way.

After you hollow out the bread, place it under for broiler on both sides for a couple of minutes.  Remove and place sliced meatballs on the bottom half of the bread, with a little sauce.  Add some shaved mozzarella and place on a cookie sheet back under the broiler to melt the cheese.  When the cheese is nicely melted, add some julienned basil on top and voila, a delicious and easy lunch.  With a lot less mess, but not less yummy....

So whether you call it a Hoagie, Sub, Hero or Spuckie, it's still a great lunch ~