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Meatball Sandwich Question

post #1 of 11
Thread Starter 

I make a mean meatball sandwich.  I make the meatballs using hot Italian sausage, and either beef or veal.  Add some spices, Parmesan, and bake till done.  Then cook in a spicy tomato sauce.  Split open a long French baguette.  Add meatballs, more Parm, and mozzarella and bake till the cheese is bubbly.

 

My question - has anyone made a sandwich using a different sauce other than tomato based?  Any suggestions and/or recipes would be much appreciated.  Thank you much!

post #2 of 11

I have used left-over gravy from a pot roast and turkey gravy during the holidays on my Sandwiches.

And then there comes a time when I don't use any sauce at all and only top the meatballs with lots of well sauted onions.

You can also use charred bell peppers and ( great with addtional anchovies  )
Try to use grilled eggplant  slices marinated in balsamic vinegar to be different (Make sure you have  lots of chopped garlic in your marinade )

Once in a hurrry and really lazy , a 1000 island dressing tasted fine too.

Just about anything goes at my house.

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

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post #3 of 11
Local Vietnamese place makes a 'xui mai' banh mi in a semi sweet garlic chile sauce. It's awesome.
post #4 of 11

I don't often choose tomato based sauces, I prefer making a mushroom sauce.  But one way to make your sandwich better is to make your baguette into garlic bread first, then use it as sandwich bread. 

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

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post #5 of 11

Why mess with perfection ?????????

 

 

 

 

 

Take  a look at the meatball shop in NYC, its a restaurant that does a great job with serving meatballs in a lot of different ways. To me there is nothing like a crusty bread, stuffed with homemade well seasoned meatballs and topped with Mozzarella cheese. Italian Sausage and peppers would also work for me.......................the best..................ChefBillyB

post #6 of 11
This version doesn't have the red sauc my local joint does, but it does have a nice picture.

http://wanderingchopsticks.blogspot.com/2008/07/banh-mi-xiu-mai-vietnamese-meatball.html
post #7 of 11
Thread Starter 

@chefBillyB - great picture!  I prefer tomato sauce too, but I have a friend who doesn't particularly care for tomato sauce.  Hence the search for an alternative.  Thx for replying.

post #8 of 11
Thread Starter 

Thank you phatch.

post #9 of 11
I usually use tomato sauce too, prepared in a few different ways. I have however tried at some point a meatball sandwich with cheese dip instead of the classic tomato sauce, and it tasted pretty good.

Tim from ZRCR

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Tim from ZRCR

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post #10 of 11

If you make your meatballs with a portion of italian sausage, why not just make *shudder* an american sausage gravy?  You could make it rich or thin, depending on your taste and it leaves a lot of room for expression.  Maybe start with a bechamel, use some sausage grease in place of the butter for a roux, add some roasted garlic, maybe toss in some niblits.  This is all theoretical, I don't know what your meatballs taste like.  I'm just thinking "Italian Sauage Meatball Sammiches with Roasted Garlic Cream Sauce" would be something I'd need to order at least once.  Maybe 2 or 3 times, just to make sure I loved them.

post #11 of 11

I might tuck those meatballs (veal , turkey ) between a hot baguette , top it off  with fried mushrooms ,  gruyere/ white wine sauce , garnish with chopped parsley, and a dash of paprika.

 

Did someone say "Fleur du Cap" with that ? I thought I heard correctly ......biggrin.gif

 

Petals.

Petals
Réalisé avec un soupçon d'amour.

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Petals
Réalisé avec un soupçon d'amour.

Served Up
(155 photos)
  
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