OUR HERO SUBS RECIPES
MEATBALL SUBS RECIPE - NYT COOKING
In this classic Italian American sandwich, tender meatballs drenched in tomato sauce are tucked into crisp rolls then buried under a blanket of gooey cheese. It’s a messy sandwich no matter how you build it or bite into it, but wise construction can help: First, hollow out the rolls a bit so the meatballs have a place to sit. Then, use the leftover crumbs to make the meatballs, which will keep them light. Finally, toast the rolls to prevent them from getting too soggy with sauce. Of course, some crispy-gone-soggy bites are welcome, just as the cheese pulls, sauce drips and messy fingers are, too. They’re all part of the experience.
Provided by Ali Slagle
Total Time 30 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the broiler to high with a rack no more than 6 inches from the heat source. (See Tip if you don’t have a broiler.) Using a fork, scrape out some of the interior of the rolls until you get about 1 cup bread crumbs. Add them to a large bowl along with 1/2 cup water, the egg, 1 teaspoon salt and several grinds of pepper. Finely grate 1 garlic clove into the mixture, then stir to combine. Let sit for 5 minutes.
- Lightly grease a large (12-inch), oven-proof skillet with olive oil. To the bread crumbs, add the beef, Parmesan and chopped basil. Stir with your hands until combined, avoiding overmixing. Roll into 12 balls (about 2 heaping tablespoons/2 ounces each) and place them in the prepared skillet as you go. Broil the meatballs until browned and nearly cooked through, 5 to 7 minutes.
- Move the skillet to the stovetop. Add the marinara sauce, stir to coat the meatballs, and warm over medium-low heat while you toast the rolls: Place the rolls on a baking sheet, cut-side up, and broil until lightly golden, 1 to 2 minutes. Rub the cut sides of the roll with the second garlic clove.
- Divide the meatballs and sauce among the rolls, then top with mozzarella. Broil until the mozzarella is melted and browned in spots, 1 to 2 minutes. Top with more grated Parmesan, basil leaves and black pepper.
BEST TEX-MEX MEATBALL SUB RECIPE - DELISH.COM
Looking for an easy meatball sub recipe? This Tex-Mex Meatball Sub Recipe from Delish.com is the best.
Provided by Judy Kim
Categories low sugar nut-free 30-minute meals Cinco de Mayo weeknight meals dinner main dish
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 14
Steps:
- Garnish with parsley before serving.
More about "our hero subs recipes"
BEST TEX-MEX MEATBALL SUB RECIPE - DELISH.COM
Looking for an easy meatball sub recipe? This Tex-Mex Meatball Sub Recipe from Delish.com is the best.
From delish.com
Reviews 4.6
Total Time 30 minutes
Category low sugar, nut-free, 30-minute meals, Cinco de Mayo, weeknight meals, dinner, main dish
Cuisine Mexican, Tex Mex
From delish.com
Reviews 4.6
Total Time 30 minutes
Category low sugar, nut-free, 30-minute meals, Cinco de Mayo, weeknight meals, dinner, main dish
Cuisine Mexican, Tex Mex
- Garnish with parsley before serving.
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THE MOST EASY AND DELISH MEATLOAF EVER! RECIPE | ALLRECIPES
This meatloaf only calls for a few easy ingredients, no chopping whatsoever! If you wish to add ketchup on top, remove the meatloaf at 50 minutes, add ketchup, then return to oven for the remaining 10 minutes.
From allrecipes.com
Reviews 4.6
Total Time 1 hours 10 minutes
Category Beef Meatloaf
Calories 246.3 calories per serving
From allrecipes.com
Reviews 4.6
Total Time 1 hours 10 minutes
Category Beef Meatloaf
Calories 246.3 calories per serving
- Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
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EASY VEGETARIAN ITALIAN SUB - HOW TO MAKE A VEGETARIAN ...
A Vegetarian Italian sub is the meat-free alternative to the classic. It is filled to the brim with things like eggplant, zucchini, peppers and olives.
From delish.com
Total Time 1 hours 30 minutes
Category lunch
Cuisine American, Italian
From delish.com
Total Time 1 hours 30 minutes
Category lunch
Cuisine American, Italian
- Add all ingredients to a food processor and pulse until ingredients are broken up into similar-sized small chunks. You can accomplish the same results without a food processor by finely chopping all the ingredients then stirring in the oil and red wine vinegar. Season to taste with salt and pepper then refrigerate until ready to use Set one oven-safe wire racks into each of two baking sheets. Place the eggplant slices on one, and the zucchini on the other. Salt both eggplant and zucchini slices with about 1 tablespoon salt on all sides. Let sit for at least 30 minutes and up to 1 hour. Then pat dry vegetables thoroughly with a paper towel. Adjust oven racks to lower and center positions, and preheat to 425º. In a large bowl, combine 5 tablespoons oil, soy sauce, 1 teaspoon oregano, garlic powder, paprika, 1 teaspoon salt, and ½ tsp black pepper. Toss the zucchini in the mixture until fully coated then transfer it to its rack on the baking sheet. Then toss the eggplant in the mixture and transfer it to its rack on the baking sheet. Transfer the sheets (with the veggies still on their wire racks) to the oven and roast for about 20 to 25 minutes, switching the sheets halfway through, until the veggies are tender and have browned slightly. Set aside to cool. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons oil, red wine vinegar and remaining 1 teaspoon oregano. (These ingredients can also be added to a squeeze bottle and shaken.) Assemble the sandwiches: Slice the bread and scoop out the inner bread of only the top half of each. Sprinkle both sides of the bread with the oil and vinegar mixture. Begin layering with the roasted vegetables followed by provolone. Add the tomatoes, onion, peppers, and iceberg. Spread a layer of mayo (if using) to the top half of the bread then fill the space left by scooping out the bread with olive salad. Slice the sandwiches into equal portions, stab with toothpicks and serve.
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EASY VEGETARIAN ITALIAN SUB - HOW TO MAKE A VEGETARIAN ...
A Vegetarian Italian sub is the meat-free alternative to the classic. It is filled to the brim with things like eggplant, zucchini, peppers and olives.
From delish.com
Total Time 1 hours 30 minutes
Category lunch
Cuisine American, Italian
From delish.com
Total Time 1 hours 30 minutes
Category lunch
Cuisine American, Italian
- Add all ingredients to a food processor and pulse until ingredients are broken up into similar-sized small chunks. You can accomplish the same results without a food processor by finely chopping all the ingredients then stirring in the oil and red wine vinegar. Season to taste with salt and pepper then refrigerate until ready to use Set one oven-safe wire racks into each of two baking sheets. Place the eggplant slices on one, and the zucchini on the other. Salt both eggplant and zucchini slices with about 1 tablespoon salt on all sides. Let sit for at least 30 minutes and up to 1 hour. Then pat dry vegetables thoroughly with a paper towel. Adjust oven racks to lower and center positions, and preheat to 425º. In a large bowl, combine 5 tablespoons oil, soy sauce, 1 teaspoon oregano, garlic powder, paprika, 1 teaspoon salt, and ½ tsp black pepper. Toss the zucchini in the mixture until fully coated then transfer it to its rack on the baking sheet. Then toss the eggplant in the mixture and transfer it to its rack on the baking sheet. Transfer the sheets (with the veggies still on their wire racks) to the oven and roast for about 20 to 25 minutes, switching the sheets halfway through, until the veggies are tender and have browned slightly. Set aside to cool. Meanwhile, in a medium bowl, whisk together the remaining 4 tablespoons oil, red wine vinegar and remaining 1 teaspoon oregano. (These ingredients can also be added to a squeeze bottle and shaken.) Assemble the sandwiches: Slice the bread and scoop out the inner bread of only the top half of each. Sprinkle both sides of the bread with the oil and vinegar mixture. Begin layering with the roasted vegetables followed by provolone. Add the tomatoes, onion, peppers, and iceberg. Spread a layer of mayo (if using) to the top half of the bread then fill the space left by scooping out the bread with olive salad. Slice the sandwiches into equal portions, stab with toothpicks and serve.
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From foodandwine.com
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From blog.publix.com
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From millersfoodmarket.com
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From easyfamilyrecipes.com
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From woolworths.com.au
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From molinositaliankitchen.com
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CARDINALS HARRISON BADER SUBS IN AS CLAYTON ELEMENTARY ...
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SUBSCRIBE TO QSR - QSR MAGAZINE
QSR currently offers subscriptions for U.S. mailing addresses only. If you live outside the U.S., sign up for our 5x-weekly A.M. Jolt e-letter, which will direct you to the majority of the content published in QSR magazine.
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From www3.qsrmagazine.com
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From minimalistbaker.com
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