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.
Yield:
1 Sub
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 |