Meatball Sub

Rustic ciabatta filled with tender beef meatballs in a rich tomato sauce, gently sweetened with honey and balanced with red wine vinegar, paprika and cumin. Finished with melted provolone cheese for a hearty, comforting hot sandwich.
Cooking Time
45
Portions
4

Ingredients

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  •   Delifrance Ciabatta Rustica
  • g chopped tomatoes
  • g tomato puree
  •   tbsp honey
  • ml red wine vinegar
  •   tsp paprika
  •   tsp cumin
  •   chicken stock pot
  •   portion Italian herbs
  • ml water
  •   shop bought beef meatballs
  •   slices provolone cheese

  • 1

    Step 1

    Add the tomato purée, chopped tomatoes, honey, vinegar, paprika, cumin, stock pot, water and dried herbs to a saucepan
  • 2

    Step 2

    Gently simmer over a medium to low heat for 20 minutes until rich and fragrant
  • 3

    Step 3

    Keep warm over a very low heat until ready to assemble
  • 4

    Step 4

    Preheat the oven to 180°C fan
  • 5

    Step 5

    Place the meatballs on a lined baking tray and bake for 15 minutes until cooked through
  • 6

    Step 6

    Reduce the oven temperature to 170°C fan
  • 7

    Step 7

    Open the ciabatta and spread a generous layer of warm sauce over the base
  • 8

    Step 8

    Nestle four meatballs on top and spoon over a little more sauce
  • 9

    Step 9

    Lay two slices of provolone over the meatballs
  • 10

    Step 10

    Return to the oven on a lined baking tray and bake until the cheese has melted beautifully and serve

Ingredients

  • 4 Delifrance Ciabatta Rustica
  • 400 g chopped tomatoes
  • 200 g tomato puree
  • 1 tbsp honey
  • 10 ml red wine vinegar
  • 1 tsp paprika
  • 1 tsp cumin
  • 1 chicken stock pot
  • 1 portion Italian herbs
  • 150 ml water
  • 12 shop bought beef meatballs
  • 8 slices provolone cheese