This saucy Italian meatball sandwich creates nothing but messy deliciousness.
|36||Schneiders® Fully Cooked & Frozen Meatballs|
|1||(600 mL) Tub Olivieri® Marinara Sauce|
|6 tbsp||to 8, (90-110 mL) Butter, room temperature|
|4 tbsp||(60 mL) Grated Parmesan cheese|
|1.5 cups||(375 mL) Grated Italian cheese blend|
|8||Slices Villaggio® Original Thick Sliced Italian Style White Bread|
|Chopped fresh parsley|
COOK meatballs according to package directions. Heat marinara in a small saucepan over medium low heat.
PREHEAT broiler to high heat. Combine butter with garlic and grated Parmesan cheese. Spread each slice of bread with mixture and toast under broiler for 1 2 minutes or until evenly toasted.
ASSEMBLE sandwiches by placing meatballs on the garlic buttered side of four slices of bread. Spoon marinara over the meatballs and sprinkle with cheese. Place sandwiches back under the broiler for another 1 2 minutes or until cheese is melted and bubbly. Top with a sprinkle of parsley and the remaining slice of toasted bread. Serve immediately.
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