meatball sandwich

Recently, I cooked up a batch of tomato sauce, then later made a small batch of meatballs separately. Either I have small amount of pasta with sauce and meatballs, or I use the sauce  in different recipes.

The tomato sauce is made with a Mirpoix  base to incorporate some veggies into the mix. One can diced tomatoes, one can crushed tomatoes, one can tomato soup, one can tomato paste. Add red wine and stock. Similar to a previous post  Meat Balls and Tomato Sauce.

Slice some homemade or high quality bread and place in a 400 degree oven. A few mushrooms rescued from the fridge with olive oil in another tray and place in the oven.

Slice the meatballs, or some people mash them, I like them chunky. I also added some prepared green peppers.

(To prepare the green peppers, on a gas stove, works best, directly over the burner, char the exterior of the peppers to blacken, over the open flame. Place the charred peppers directly in a brown paper bag or enclosed container. Continue with each pepper till completed and go find something to do as the peppers cool. Remove the peppers from the bag. Cut out the stems and scrape the blackened charred skin from the peppers, severing the peppers into quarters and scrape the interior of ribs and seeds. You now have peppers steaks, so to speak. Containerize with olive oil for use. Don’t forget the classic pepper and egg sandwich sandwich! The peppers are good even fried in olive oil as a side dish.)

When the mushrooms are cooked and the bread crusty, remove from the oven. Add a layer of tomato sauce, IMG_8276Then the meatballs, green peppers, sauce  and mushrooms. Top with cheese(s).

IMG_8277  IMG_8278

Return to the oven and heat and or broil you desired doneness.


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