I love me a good meatball sub. I grew up just outside New York City, so liking meatball subs is pretty much mandatory. But, I must admit whenever I’ve tried making them at home, they never live up to my high standards. I think the biggest problem is that it’s hard to access really good hoagie rolls. However, the other day I had a stroke of genius. Enter: the Meatball Grilled Cheese.
My oh my, this might be my favorite grilled cheese sandwich to date. There are two things that really make this sandwich great. First, using fresh mozzarella is key — the texture and flavor is simply better than a bag of pre-shredded cheese. Second, cooking the sandwich at a lower temperature for a longer time is a must. By cooking the sandwich over medium-low heat and letting it cook for almost 10 minutes, the cheese gets good and melty before the bread gets too brown.
If you want to really make a meal out of the Meatball Grilled Cheese, throw together a quick batch of tomato soup and top it with a bunch of fresh basil. This is most definitely the best way to add a delicious, Italian twist to the classic grilled cheese and tomato soup dinner. Let me just say “You’re welcome” in advance.
Meatball Grilled Cheese Sandwich
Prep Time: 5 minutes
Cook Time: 10 minutes
- 2 slices Italian semolina bread, or any large loaf of good bread
- 6 thin slices fresh mozzarella
- 2 spoonfuls tomato pasta sauce
- 3 frozen store-bought meatballs, cooked per package directions and cut in half
- Place sliced mozzarella cheese on both slices of bread. On one side spread the tomato sauce. Evenly place the halved meatballs on the other slice of bread.
- Close the sandwich, butter the outsides of the bread, and cook over medium-low heat until both sides are browned and the cheese has melted, 5-10 minutes total.
Quick Tomato Soup with Fresh Basil
Makes: 7 1/4 cups
Prep Time: 10 minutes
Cook Time: 20 minutes
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 2 cloves fresh garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1/2 cup heavy cream
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 bunch fresh basil, chiffonade
- Heat olive oil in a large pot over medium heat. Add onions and cook until translucent.
- Add garlic to the pot, stir, then add tomatoes and chicken broth. Bring to a boil then reduce heat to medium and simmer for 15 minutes.
- Blend soup. Add back to pot.
- Add the cream, salt, and pepper, stir, and cook over medium until heated through.
- Serve topped with fresh basil.