Roasted Pepper & Meatball Sandwich
You may or may not know this about me, but I love meatballs. On top of pasta, as an appetizer, or a late night snack… I really love all kinds of meatballs. I even have a “meatballs” board on pinterest!
So now that you know about my infatuation with meatballs, I wanted to share a yummy recipe that my mom and I put together today! Last night, we made incredibly flavorful jumbo meatballs. Now, I don’t always have leftovers when I make meatballs (read: rarity), but because there were only two of us dining, we had a couple leftover.
And what can you do with leftover jumbo meatballs? Make meatball sandwiches! We added a couple extra ingredients to elevate this meatball sandwich and give it some great depth.
These sliders are savory, slightly sweet from the roasted peppers, spicy from horseradish and sriracha, and crunchy from the crisp baguette. These ingredients are so perfectly matched, I am already thinking of different dishes to create from their harmonious combination.
Roasted Pepper & Meatball Sandwiches:
- 1 red bell pepper
- A Baguette (or loaf of French bread), sliced
- olive oil
- 3 jumbo meatballs (cooked)
- ½ cup flour
- ½ cup bread crumbs
- 2 eggs
- 2 tbsp Dijon mustard
- 1 tsp horseradish
- 1-2 squirts srarcha
- 8 slices of provolone cheese
- Lettuce or spinach leaves to top
- Preheat oven on to 450.
- Set bell pepper on top oven rack and roast for 10-15 minutes, rotating every 5 minutes, until slightly charred. Once cooled, remove stem and skin from pepper and slice into ½" slices. Leave oven on.
- Over medium heat, warm ¼" of olive oil in a cast iron skillet or heavy frying pan.
- Cut each jumbo meatballs into 3 slices. Create a breading station with the flour, bread crumbs and eggs in 3 separate dishes. Whisk the eggs until well mixed.
- Coat meatballs in flour, then dip in eggs, and cover with breadcrumbs. Fry in heated oil until golden brown, about 3-5 minutes, turning half way through.
- For the sauce, combine mustard, horseradish and srarcha in a small bowl and mix until well combined.
- Assemble the sandwiches: Top one slice of bread with mustard sauce, followed by roasted red bell pepper, breaded meatball, and cheese. Place slider on a baking sheet. Take another slice of bread and coat with mustard mixture and lay on baking sheet. Repeat until you have made 8-10 sliders and bread tops.
- Put sandwiches into oven and cook about 5 minutes, or until slightly toasted and cheese is starting to melt. Remove from oven, top sliders with lettuce or spinach, top bread, and serve immediately.
My friends and I love to have “appetizer night”, where we create bite-sized dishes to sample, so we get a variety of tastes! These meatball sandwiches are perfect to serve for appetizer night, and here are some other great ideas:
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