Italian Pesto Meatball Sub
The Italian Pesto Meatball Sub is a mouthwatering delight featuring juicy meatballs smothered in a rich blend of pesto and marinara sauce, topped with melted mozzarella cheese and served a warm, toasted No Proof sub roll.
Ingredients
| 1 Each |
No Proof Wheat Sub Roll Dough (#21989)
|
|---|---|
| 6 Each | Farm Rich 5/26oz Homestyle Meatballs Made With Beef, Pork & Chicken |
| 1/4 C | Pesto |
| 1/2 C | Marinara Sauce |
| 8 oz | Mozzarella Cheese, Shredded |
| Olive Oil (as Needed) |
Directions
1 |
Pan 4-6 Sub Rolls on a lined sheet pan or sprayed channel pan |
|---|---|
2 |
Place Sub Rolls in a refrigerator at 36°F to 39°F for 18-24 hours |
3 |
Score Sub Rolls with 3 diagonal 1/4" deep cuts |
4 |
Bake Sub Rolls at 325°F for 12-16 minutes |
5 |
Allow Sub Rolls to cool |
6 |
Cook Meatballs according to handling instructions |
7 |
Slice the Sub Roll open, drizzle with olive oil; lay on a baking tray oiled side up and toast until lightly golden brown |
8 |
Remove Sub Rolls from the oven and spread with tomato sauce one side of the roll and Pesto on the other half |
9 |
Evenly place the meatballs on the bottom half of the roll and top with shredded Mozzarella |
10 |
Add top half of the Sub Roll and heat the subs until the cheese melts |
11 |
Cut Sub into two and serve |
1 Sub