Open Faced Italian Meatball Sandwich with Pepper Pesto and Provolone

Open Faced Italian Meatball Sandwich with Pepper Pesto and Provolone

Meatball subs.  I love em’, meatballs are definitely one of my comfort foods.  But seriously who can eat them without making a mess?  They practically demand that you drip sauce down your chin.  And my 7 year old wearing his clean baseball uniform?  That was a recipe for disaster, so these open faced sandwiches were my solution.

The kids immediately asked if they should use a fork to eat them.  Umm..yes, please don’t try to balance a round meatball on a flat piece of bread.

Open Faced Meatball Sandwiches with Pepper Pesto and Provolone

How good were these?  My husband walked in, saw them, picked one up and asked “You done taking pictures?” as he polished one off.   I barely could answer before he had grabbed the other one, mumbling “so good”.  (He was able to eat them by hand neatly, I know you’re impressed).

So no more pictures.

The meatballs I prepared in the morning, and they had been simmering away all day in the slow cooker, making the house smell great.  With the meatballs taken care of, these literally went together in 5 minutes, tossed them under the broiler and I was done.  I served it up with a big salad.

Cut up some nice big slices of crusty bread.

Open Faced Meatball Sandwiches

I happened to have leftover pepper pesto, but these would be great with regular pesto too.  Slather it on.

4-Open-Face-Meatball-Sandwi

Plop two meatballs (or 3 or 4) on top, with a bit of tomato sauce.

Open Faced Meatball Sandwiches

Top with sliced provolone.

Open Faced Meatball Sandwiches

Pop under the broiler for about 5 minutes, or until the cheese is melty and starting to brown.

Open Faced Italian Meatball Sandwiches with Pepper Pesto and Provolone at TheWellFlouredKitchen.com

Open Faced Italian Meatball Sandwich with Pepper Pesto and Provolone

Yield: 5 servings

Ingredients

  • 20 Small to Medium Warm Meatballs in Tomato Sauce
  • 10 Thick Slices of Crusty Whole Wheat Bread
  • 1/2 Cup of Roasted Red Pepper Pesto or Basil Pesto
  • 4 oz. of Provolone, Sliced

Instructions

  1. Spread each piece of bread with pesto.
  2. Place two meatballs on top of each slice of bread, with a bit of tomato sauce.
  3. Top with provolone.
  4. Broil for about 5 minutes or until the cheese is melted and starting to brown.
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Shared with: What’s Cookin’ Wednesday

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