Hot Chicken Meatball Sandwiches with Marinara, Mushrooms and Cheese

Remember those Cheese Stuffed Chicken MeatballsI posted about earlier this year?
I've made them a couple of times since then,and most recently I used them to makethese hearty meatball sandwiches. 
I had some of the chicken meatballs in the freezer so I just thawed them and warmed them up beforeassembling the sandwich.
If you saute the sliced mushrooms, warm themarinara and meatballs and keep everything warmwhile preparing the rolls, the sandwich assemblytakes only minutes.
These require a sturdy rolls, a split and slicedbaguette, or bolillo rolls. I used Telera rolls from the store(similar to bolillos, but a bit softer.)
It's best if you toast the cut side of the rolls underthe broiler element of the oven until goldenbrown. After lightly toasting, I spread cut side of the rolls with garlic butter and popped them under the broiler for anotherfew seconds, then placed the cheese on the roll, and placed under the broiler again until the cheese just began to melt.) I used provolone cheese, but anything goes ~ your choice.If you like peppers ~hot or mild, by all means, add some.
I find the sandwiches are easier to manage if youcut each meatball in half (no rolling off of the bun.)
Just layer the rest of the ingredients any way youwish and enjoy. I serve them with a sharp knife andfork for easier eating ~ but if you're brave youmight prefer eating them as you would a traditionalsandwich, and with napkins!
Since it's summer and basil is growing, I tuckedin a few leaves. If you don't care for it, or it's notin season just omit.
Thank you for coming by today I hopeyou're having a great week!
Bon appétit !
~mari

Share this post