As I started browsing through my cookbooks this weekend, I had an epiphany. I am a sandwich woman. I simply love them. However, I have a strong aversion to wimpy store bought luncheon meat. Not only is it flavorless, it’s not healthy. When it comes to sandwiches, homemade is doubtlessly the way to go.
One of my personal favorites is an Open-Faced Meatball Sandwich from the Taste of Home Guilt Free Cooking cookbook. This is one messy sandwich, and everyone knows that when it comes to sandwiches, the messier the better!
Open-Faced Meatball Sandwich
Yield: 8 servings
One serving (1 sandwich) equals:
10 g fat
4 g saturated fat
47 mg cholesterol
506 mg sodium
28 g carbohydrate
3 g fiber
20 g protein
1/4 cup egg substitute
- 1/2 cup soft bread crumbs
- 1/4 cup finely chopped onion
- 2 garlic cloves, minced
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- Dash salt
- 1-1/4 pounds lean ground beef
- 2 cups garden-style pasta sauce
- 4 hoagie buns, split
- 2 tablespoons shredded part-skim mozzarella cheese
- Shredded Parmesan cheese, optional
- In a large mixing bowl, combine the first nine ingredients.
- Crumble beef over mixture and mix well.
- Shape into 40 meatballs, 1 in. each.
- In a large skillet coated with cooking spray, brown meatballs in batches, then drain.
- Place meatballs in a large saucepan; add pasta sauce; bring to a boil.
- Reduce heat; cover and simmer for 10-15 minutes or until meat is no longer pink.
- Spoon meatballs and sauce onto bun halves; sprinkle with mozzarella and Parmesan if desired.