Smoky BBQ Meatball Melt
Give the classic meatball sandwich a flavorful remix with the unexpected flavor of BBQ. Zesty meatballs are smothered in smoky sweet and tangy barbecue sauce and melted Grande Sliced Provolone Cheese, then piled in a golden toasty oven-baked sandwich.
Course: Sandwiches
Yield: One sandwich
Ingredients
- One 6-inch Sub roll
- 4 oz. Meatballs, warm (4 each, 1 oz.)
- 2 oz. Barbecue sauce, prepared (1/4 cup)
- 3 slices Grande Sliced Deli-Style or Provo•Nello® Provolone
- 1⁄2 oz. Roasted red pepper pieces, drained (2 tbsp.)
- 1⁄2 oz. Onions, fajita-cut, caramelized (2 tbsp.)
- 1⁄2 oz. Bell peppers, fajita-cut, sautéed (2 tbsp.)
- 1 oz. Ranch dressing, prepared (2 tbsp.)
Directions
- Arrange 1 sub roll; cut sides up, on flat work surface. Layer 4 meatballs on bottom half of roll; top with 2 oz. barbecue sauce and 2 slices Grande Sliced Provolone.
- On other side of roll, arrange 1/2 oz. roasted red peppers, 1/2 oz. onions, 1/2 oz. bell peppers and 1 slice Grande Sliced Provolone.
- Bake open-face at 450°F for 2 minutes in an impingement oven, at 400°F for 3 to 3 1/2 minutes in deck oven or until cheese is melted and bread is lightly toasted.
- Close sandwich and slice in half. Serve with 2 tbsp. ranch dressing portioned in a ramekin for dipping.
