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Gennaro’s meatball sandwiches
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Total Time:
1 hour 45 minutes
Gennaro's meatball sub with roasted red pepper tomato sauce - pure comfort in a sandwich!
Ingredients:
  • 100 g stale ciabatta
  • 80 g mortadella
  • 4 cloves of garlic peeled
  • ½ a bunch of fresh flat-leaf parsley leaves picked
  • 400 g quality beef mince
  • 400 g higher-welfare pork mince
  • 2 large free-range eggs
  • 30 g Parmesan cheese freshly grated
  • sea salt
  • freshly ground black pepper
  • olive oil
  • 1 onion peeled
  • ½ a fresh red chilli deseeded
  • 1 x 450 g jar of roasted red peppers in brine
  • 50 ml white wine
  • 2 x 400 g tins of plum tomatoes
  • balsamic vinegar
  • 150 g smoked mozzarella
  • 12 soft bread rolls
Instructions:
  • Preheat the oven to 220ºC/425ºF/gas 7. Remove ciabatta crusts, tear into chunks, and soak in water. Slice mortadella, garlic, and parsley. Mix with mince, eggs, Parmesan, and squeezed bread. Roll into 12 balls and chill. Finely chop garlic, onion, and chilli. Drain, chop peppers and reserve brine. Roast meatballs for 15-20 min, then cook with wine, onion, garlic, and chilli. Add peppers, brine, tomatoes, and vinegar. Bake for 20-30 min. Top meatballs with mozzarella and melt. Fill bread with meatball, sauce, and a drizzle of vinegar. Enjoy the sandwich!

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