Chicago Meatball Sandwich

Ingredients:

1 pound of ground beef

1 pound of ground hot Italian sausage

1/4 cup parsley, chopped

2 tbsp bread crumbs

1 egg

2 tbsp Parmesan, plus more for topping

3 tbsp asiago for sauce, plus more for topping

16 oz fresh mozzarella cheese

1 jar of Chicago style fresh giardinara

1 jar of sauce with added seasonings

3 cloves of garlic, minced

3 tbsp canola oil

3 tbsp olive oil

4 hoagie rolls or French bread

Seasoning:

Garlic powder

Salt

Pepper

Italian seasoning

Paprika

Black garlic salt

1. Combine the meat, egg, bread crumbs, parsley, seasoning, garlic, Parmesan and mix gently with your hands until combined. Don't smash the meat, mix with open fingers like a big fork.

2. Spray a cookie sheet with cooking spray or oil.

3. Form about 15-17 meatballs. You can portion them out before rolling to make sure you make them a pretty uniform size. Roll meatballs gently and set on tray.

4. Heat canola and olive oil together in a large sauté pan. Dear meatballs for 4 minutes on 2 sides. Place on tray. Preheat oven to 300.

5. Sprinkle meatballs with black garlic salt. Add meatballs in the oven for 20 minutes while you make the sauce.

6. Use the oil in the pan from the meatballs. Add asiago, and a jar of sauce. I used a roasted garlic Parmesan marinara today. Add a little more seasoning to the sauce. Heat over low for about 15 minutes.

7. Slice the bread without slicing all the way through. If your bread is large, scoop out some of the inner bread part so the meatballs can sit in a little well in the bread.

8. Assemble by saucing the bottom of the bread abbot and adding a little giardinara. Top with 3 meatballs, then 3 pieces of mozzarella on top of the balls. Add a bit for sauce to the top part of bun. Sprinkle with Italian seasoning.

9. Stick the sandwiches, open, under the broiler for 4 minutes to melt the cheese. Top with more giardinara and additional adagio or Parmesan.

Enjoy.