WHAT MAKES A GOOD SUB SANDWICH RECIPES

VEGAN SANDWICH RECIPES | BBC GOOD FOOD

Vegan sandwich recipes | BBC Good Food image

Fancy a plant-based sarnie? Our selection of vegan sandwiches and wraps are packed with veggies and make a great portable lunch or picnic snack.

Provided by Good Food team

Number Of Ingredients 1

Ingredients

MEATBALL SUB SANDWICH | ALLRECIPES

Meatball Sub Sandwich | Allrecipes image

Meatball subs in soggy, falling-apart buns are just the worst. That's why we recommend toasting our Tailgaters Brat Buns for this recipe. The heftier, toasty bread will stand up to all that meaty, marinara, mozzarella goodness.

Provided by Ball Park Buns

Categories Ball Park® Buns

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 13

Ingredients

5 Ball Park® Tailgaters Brat Buns
1 pound lean ground beef
¼ cup milk
1 egg
2 tablespoons grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon onion powder
½ teaspoon garlic powder
salt and pepper to taste
1 (24 ounce) jar marinara sauce
1 cup arugula
4 tablespoons shredded mozzarella cheese
Chopped fresh basil or crushed red pepper for garnish

Steps:

Preheat oven to 425 degrees F.
Toast one bun until golden brown, then place in blender and chop until fine to create crumbs.
Place the bread crumbs in a large bowl and add milk. Let soak for 5 minutes.
Add ground beef, eggs, Parmesan, Italian seasoning, onion powder, garlic powder, and salt and pepper to the bread crumb mixture and combine well.
Divide the mixture into 16 golf ball-sized meatballs, and place on an oiled baking pan.
Bake meatballs in oven for 10 minutes.
While meatballs are baking, heat marinara in a large pot over medium-high heat. Place the cooked meatballs in the marinara and simmer for 15 minutes.
Meanwhile, toast the remaining buns, then evenly distribute arugula or spinach, meatballs and mozzarella onto each bun.
Garnish with chopped basil and/or crushed red pepper and serve.

Nutrition Facts : Calories 767.6 calories, CarbohydrateContent 75.2 g, CholesterolContent 142.9 mg, FatContent 34 g, FiberContent 5.9 g, ProteinContent 35.7 g, SaturatedFatContent 13 g, SodiumContent 1363.3 mg, SugarContent 16.1 g

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