Australian-born, London-dwelling, Tori Haschka has anointed this delicious wonder the Best Sandwich in the World and I’m not one to argue. Hodgo is drowning in drool as we speak.
The Subway meatball sub (yeesh **shudder**) should run and hide ‘cos THIS is what a meatball sandwich should be. None of that par-cooked soggy bread roll, or weird plastic cheese for this camper thanks!
- 300g pork mince
- 300g veal mince
- 2/3 cup ricotta cheese, drained
- 3 tablespoons pine nuts, toasted
- 1 teaspoon dried oregano
- 1 teaspoon fennel seeds, toasted and ground
- ½ teaspoon ground nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 800g tin of peeled tomatoes, crushed
- 2 garlic cloves, crushed
- 1 tablespoon olive oil
- 2 teaspoons sugar
- 1 bay leaf
- 1 teaspoon ground oregano
Other Sandwich Components
- 8 slices of Provolone cheese (2 per sandwich)
- 2 large handfuls rocket
- 8 slices of the best sourdough you can get your hands on, i.e. Sonoma’s Miche.
1. Preheat the oven to 200°c. Toast the pine nuts and the fennel seeds in a dry fry pan until brown and nutty.
2. Mix the pork, veal, ricotta, , oregano, fennel seeds, pine nuts, salt and pepper. Mix well.
3. Shape into meatballs, using about 1-2 teaspoons of the mixture for each. Transfer the meatballs to an oiled roasting pan (you may need two).
3. Roast the meatballs in the oven for about 20-25 minutes, or brown and firm.
4. Make the tomato sauce. Gently sauté the crushed garlic in olive oil. Add the tomatoes, bay leaf, sugar, salt and oregano. Cook in a pan on a high heat for 10 minutes. Remove the bay leaf.
5. Add the warm tomato sauce to the meatballs.
6. Assemble the sandwiches. Layer the cheese against the bottom slice of bread, then add meatballs, sauce, rocket and the top slice of bread.
7. Toast in a sandwich toaster until the bread is crisp and the cheese is oozing.