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Ingredients
2 red wine vinegar
1 Dijon mustard
1/4 olive oil
1 diced vine-ripened tomatoes
1 chopped fresh basil
salt and freshly ground black pepper
1
4 6-inch Italian or sourdough rolls, cut in half lengthwise
8 4-inch diameter slices Provolone cheese, (enough to over the rolls)
strips of bottled fire roasted red bell peppers or other sweet pepper
pepperoncini, stems removed (optional)
thinly sliced red onion (optional)
A BRUCE AIDELLS SIGNATURE RECIPE
Nothing could be simpler then grilling meatballs. Not only do they pick up a nice charred meat flavor, they are ideal to stuff into a crusty Italian roll for a submarine style sandwich.
Aidells® Chicken Meatballs, Italian Style with Mozzarella Cheese, 12 oz.
Directions
- For the vinaigrette: Whisk the vinegar and mustard together in a medium bowl to blend. Gradually whisk in the oil. Stir in the tomatoes and basil. Season to taste with salt and pepper.
- For the sandwiches: Prepare a gas or charcoal grill with medium-high heat. Thread meatballs onto flat-sided skewers, or skewer several meatballs at a time on 2 bamboo skewers (to prevent meatballs from slipping when turning). Grill the meatballs until browned and heated through, about 4 minutes on each side. Remove from the heat. Place the rolls cut side down on the grill and toast briefly.
- Spoon some vinaigrette on both cut surfaces of the rolls. Cover the bottom half of the rolls with. Place 3 meatballs over the cheese on each roll and cover with strips of fire-roasted peppers. If using, arrange pepperoni and onions atop peppers. Spoon more dressing over each. Close the sandwiches. Cut in half and serve with lots of napkins and bibs.
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