Pull Apart Meatball Sandwiches Recipes

THE PERFECT MEATBALL SANDWICH

Steps:

• With an immersion blender, food processor, or blender, process tomatoes until mostly pureed--the texture of chunky salsa. You can also turn the tomatoes out into a bowl and crush them with your hands (don't discard the juices).
• In a large skillet, heat oil over medium heat. Once hot, add the garlic and cook just until it starts to turn lightly golden--watch carefully so it doesn't burn! Add the tomatoes and their juices to the skillet along with water, salt, sugar, oregano, red pepper flakes, and sprig of basil. Cover with splatter screen and bring to a good simmer, turning up the heat if necessary. Simmer, stirring occasionally, for 15 to 20 minutes until sauce is thickened. Taste and add more salt if needed.
• Remove basil sprig.
• Preheat your oven to 400°F. Butter both sides of your French rolls and sprinkle garlic powder over the top. Place on a baking sheet and bake for 3 to 4 minutes until lightly toasted.
• Add a couple tablespoons of sauce to both sides of each French roll and top with 3 to 4 meatballs and 1/4 cup of mozzarella. Bake for an additional 2 to 3 minutes, until cheese is melted.
• Add fresh basil if desired. Serve and enjoy!

PULL-APART GARLIC BREAD MEATBALL SANDWICHES

Steps:

• Preheat oven to 350°F (180°C). Mix tomato sauce, 3 tsp (15 mL) Italian seasoning and 1 tsp (5 mL) garlic powder in large bowl. Add meatballs; stir to coat in sauce mixture. Set aside.
• Remove rolls from package but do not separate. Cut entire package of rolls in half horizontally, leaving bottom half slightly thicker than top half. Place bottom half of rolls in 13x9-inch (33x23 cm) baking dish, cut side up. Layer provolone cheese over bottom half of rolls. Top with meatballs and sauce. Sprinkle meatballs with mozzarella. Place top half of rolls, cut side down, on top of mozzarella.
• Mix butter with remaining spices. Brush tops of rolls with butter mixture. Cover with foil. Bake 25 to 30 minutes or until heated through and cheese is melted.

PULL-APART GARLIC BREAD MEATBALL SANDWICHES

Steps:

• Preheat oven to 350°F. Mix tomato sauce, 3 teaspoons Italian seasoning and 1 teaspoon garlic powder in large bowl. Add meatballs; stir to coat in sauce mixture. Set aside.
• Remove rolls from package but do not separate. Cut entire package of rolls in half horizontally, leaving bottom half slightly thicker than top half. Place bottom half of rolls in 13x9-inch baking dish, cut side up. Layer provolone cheese over bottom half of rolls. Top with meatballs and sauce. Sprinkle meatballs with mozzarella. Place top half of rolls, cut side down, on top of mozzarella.
• Mix butter with remaining spices. Brush tops of rolls with butter mixture. Cover with foil. Bake 25 to 30 minutes or until heated through and cheese is melted.

HAM AND BRIE PULL-APART SANDWICHES

Steps:

• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Combine the butter and mustard in a bowl and mash with a spoon; season with salt and pepper.
• Trim the ends off the baguette. Cut the bread on an angle into 12 slices, leaving the bottom of the loaf intact. (You can position chopsticks along the long sides of the bread to keep from cutting all the way through the loaf.) Transfer to the baking sheet.
• Brush all but 2 tablespoons of the mustard butter between the bread slices. Fold each piece of ham in half or into quarters, then stuff into every other slice in the bread, starting with the first slice. Stuff a slice of brie into each piece of ham. Brush or rub the top and sides of the bread with the remaining mustard butter.
• Bake until the edges of the ham are crisp and the cheese has melted, about 18 minutes. Pull apart or slice into individual sandwiches. Sprinkle with the cornichons and chives.

PULL-APART MEATBALL SANDWICHES

Steps:

• Mix the beef, parsley, breadcrumbs, milk, garlic, egg, 1/2 cup Parmesan and 1 teaspoon each salt and pepper together in a large bowl. Form into twelve 2-inch meatballs.
• Combine the marinara with 1/2 cup water in a large saucepot and bring to a simmer over medium heat. Gently add the meatballs to the sauce and simmer until cooked through, about 20 minutes.
• Preheat the broiler. Split the whole pack of attached dinner rolls in half horizontally. Put the top and bottom halves cut-side up on a baking sheet. Brush with all but 1 tablespoon of the melted butter and broil until toasted, 1 to 3 minutes.
• Preheat the oven to 400 degrees F. Spread half the mozzarella on the bottom half of the bread. Top with the meatballs, then 1 cup of the marinara sauce. Sprinkle with 1/2 cup Parmesan and top with the remaining mozzarella. Cover with the top bread piece, then brush the roll tops with the remaining tablespoon melted butter. Sprinkle with the remaining tablespoon Parmesan and the Italian seasoning.
• Bake until the bread is toasted and the cheese is melted, 12 to 15 minutes. Serve.