Open Faced Meatball Sandwich with Three Cheeses

When my husband and I were getting married, he wanted to have meatball subs for the entree. I wanted to have a swanky formal wedding, and thus, insisted on the usual Salmon and Filet. I didn’t have the following in mind when he made his suggestion, maybe I would have considered it…probably not. These are a great way to use up leftover meatballs.

Open Face Meatball Sandwiches with Three Cheeses

1 loaf of crusty bread (I used the 5 minute Artisan bread recipe that’s floating around the blogging hemisphere)

Olive Oil

Garlic, chopped

Basil, chopped

Provolone cheese, grated with veggie peeler

Parmesan cheese, see above

Mozzerella, shredded

Leftover meatballs

Marinara Sauce

Basil for garnish

Preheat oven to 400

Slice crusty bread and place on a cookie sheet. In a small bowl, mix olive oil, garlic, pepper, and basil. Lightly spread oil mixture on to crusty bread. Top bread with three cheeses. Place in oven for 5-10 minutes or until cheese melts and bread toasts.

Reheat meatballs and sauce in microwave. Slice meatballs in half and put on to bread slices. Top meatballs with marinara. Put a thin layer of cheese on top of sauce. Return to oven for 5-1o minutes, or until cheese melts.

Top with chopped basil.


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