<?xml version="1.0" encoding="UTF-8"?>
<item>
  <id>10964</id>
  <title>Meatball Sub</title>
  <total_time>10 mins</total_time>
  <active_time>5 mins</active_time>
  <serves>1 sandwich</serves>
  <published_at>Wed Oct 10 01:44:00 -0700 2007</published_at>
  <updated_at>Thu Mar 19 14:02:00 -0700 2009</updated_at>
  <difficulty>Easy</difficulty>
  <cuisine>American</cuisine>
  <type>CHOW</type>
  <link>http://www.chow.com/recipes/10964</link>
  <pubDate>Thu, 19 Mar 2009 21:02:00 GMT</pubDate>
  <short_description>The deli classic done right</short_description>
  <long_description>The deli classic done right, with gooey cheese and fragrant meatballs.</long_description>
  <introduction>
    <![CDATA[<p>The meatball sub is the ultimate deli hoagie, and every ingredient is important to its success. Here we combine a good-quality roll with our <a href="/recipes/10958">Italian Meatballs</a> and some fresh mozzarella for an over-the-top sub.</p>


	<p><strong>Game plan:</strong> This is a great way to use up leftover Italian meatballs, but no one says you can&#8217;t make the meatballs solely for multiple rounds of sub consumption.</p>


	<p>Hoagie rolls can be found in most grocery stores, but you can also substitute ciabatta or sourdough rolls.</p>


	<p>For a slacker solution, use store-bought meatballs and mozzarella and cook this in a toaster oven.</p>]]>
  </introduction>
  <instructions>
    <![CDATA[<ol>
	<li>Heat the broiler to low and arrange the rack in the middle of the oven. Warm up the meatballs in the sauce in a covered microwaveable bowl or on the stovetop.</li>
		<li>Cut a 1-inch V-shaped notch out of the top of the hoagie roll and discard. Remove some of the roll&#8217;s interior to form a pocket so the meatballs can fit easily.</li>
		<li>Arrange the meatballs in the roll, cover with sauce, top with mozzarella, and put on a foil-lined baking sheet. </li>
		<li>Place under the heated broiler until cheese is melty and golden and bread is toasty around the edges, about 3 to 4 minutes.</li>
	</ol>


	<p><strong>Beverage pairing:</strong> <a href="http://www.mirassou.com/wines/pinot.asp">Mirassou Pinot Noir</a>, California. Bright red berry fruit and a refreshing verve are called for to wash down the meatballs. Keep things simple with an inexpensive Pinot Noir, and serve it slightly chilled.</p>]]>
  </instructions>
  <img>http://www.chow.com/assets/2007/06/meatballsub_290.jpg</img>
  <author>Kate Ramos</author>
  <category>
    <id>49</id>
    <name>Soup/Salad/Sandwich</name>
  </category>
  <ingredients>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>3 <a href="/recipes/10958">Italian Meatballs</a></p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1/4 cup <a href="/recipes/10955">Basic Tomato Sauce</a>**</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>1 hoagie roll, about 6 inches long</p>]]>
      </description>
    </ingredient>
    <ingredient>
      <ingredient_id></ingredient_id>
      <description>
        <![CDATA[<p>2 ounces fresh mozzarella, thinly sliced</p>]]>
      </description>
    </ingredient>
  </ingredients>
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</item>
