Italian loaf sandwich
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Tomato paste |
| 1 | small | Onion; chopped fine |
| 1 | Clove garlic; chopped fine | |
| Salt & pepper to taste | ||
| 1 | teaspoon | Italian seasoning |
| 1 | teaspoon | Basil leaves |
| 1 | tablespoon | Sugar |
| 2 | cans | Water |
| ¾ | pounds | Ground beef |
| 3 | Eggs | |
| ⅔ | cup | Seasoned bread crumbs |
| ¼ | cup | Parmesan cheese |
| Salt & pepper to taste | ||
| 1 | small | Onion; chopped fine |
| 1 | Clove garlic; chopped fine | |
| 2 | tablespoons | Oil |
| 2 | Onions; thinly sliced | |
| 1 | Green pepper; thinly sliced | |
| 1 | Loaf oval-shaped bread | |
| Prepared Italian sauce | ||
| ½ | pounds | Mozzarella cheese; sliced |
| 6 | slices | Cheddar cheese |
| ¼ | cup | Butter |
Directions
ITALIAN SAUCE
MEAT BALLS
FOR SANDWICH
Saut‚ onions and garlic to make Italian Sauce. Add tomato paste and sugar.
Mix together and add 2 cans water (tomato paste can). Add remaining seasonings for sauce, cook over medium heat until sauce thickens.
Mix all ingredients for Meat Balls; roll into small balls and brown in a skillet.
For Sandwich: In hot oil, saut‚ onions,bell pepper. Slice bread lengthwise, horizontally, into 3 even slices. Spread bottom bread slice with half of the Italian Sauce. On top arrange meatballs, then both cheeses. Spread second bread slice with remaining sauce; place, with sauce side down, on cheese. Spread top of this slice with some ofthe butter; cover with onions and bell peppers. Top with buttered crust slice. Place on baking sheet; wrap baking sheet and sandwich with foil; bake at 375 degrees for 1 hour. Eat with a knife and fork. Serves 8.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, .