Updated: Sep 4, 2020
When we make spaghetti and meatballs, we usually have extra meatballs in sauce! This is a great way to enjoy a second day of delicious, saucy meatballs.
TIP: Cutting each meatball in half before putting them on the sandwich lets you have a flat base to set them on so they don't roll away when you are trying to eat it. #SoNomNom4u
10-14 meatballs (Make from scratch with this recipe!)
Tomato Sauce (Make from scratch with this recipe)
1 Loaf of french bread (Make from scratch with this recipe)
6-8 slices of provolone or mozzarella cheese
4 TBSP butter. melted
2 tsp garlic salt
Preheat oven to 425°F
Melt 4 TBSP butter and garlic salt in a bowl in the microwave.
Get a large baking sheet and line it with parchment. Cut open a long loaf of french bread (lengthwise) and place it on the baking sheet.
Brush melted garlic butter all over each half of the bread.
Place baking sheet of buttered bread in the oven for 3-5 minutes, until it gets toasty, Remove.
Cut meatballs in half and place them in the sauce. If they are already sauced, place them back in the sauce to get the cut half all saucy. Stir them until all sides of the meatballs are coated.
Using a spoon or small tongs, place meatballs, flat side down, on the lower half of the bread. If there are enough, you can place more on top of that layer flat side down in between the small spaces to fil it in more.
Place a layer of sliced cheese on top of the meatballs, overlapping cheese slices between each slice.
Smear a thin layer of red sauce on the top bread piece and place on top of the cheese layer. Place in oven for about 5 minutes. Cheese will be melty and gooey and bread will be crusty and delicious. Cut into smaller portions and serve with a delicious italian salad.