I’m still on a soup quest, the remnants of the chicken wild rice soup tiding me over for lunch, Senator’s Bean Soup on the docket for tomorrow, but the husband & the boys must be fed, and so tonight I’ll make another of their favorites: Meatball Sandwiches.
Up until recently I’d never met a meatball sandwich that was physically edible. In my life I’d probably attempted to eat two of them, both of them falling apart into hideous messes of gunky sauce and soggy bread.
But the Meatball Sandwiches I discovered via my ever-faithful Cusine at Home magazine (volume 35) are different.
Aside from the fact that the meatballs are spicy, savory little morsels, and the sauce is light and fresh, the secret to a great meatball sandwich is to hollow out your hogie buns, brush them inside and out with a little olive oil, line the bottom lightly with a sprinkling of grated mozarella, and toast them in a hot oven for a few minutes, until they’re slightly crunchy, warmed throughout and sturdy enough to stand up to the meatballs.
Then you nestle about 4 meatballs in the hoagie nest, cover with a little sauce, top with more mozarella, and back into the oven they go until the cheese melts & they are ready to serve.
At least 50% of what makes a good meatball sandwich is how you treat the bread.
Making the meatballs & the sauce is a rather laborious process; I’ll be in the kitchen at 3:30 today, supper at 6.
Now I have to go let the neighbor’s blind dog back into his house before the poor thing freezes to death. Good thing I remembered.
12:16:10 PM 
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