Pesto Super Chicken Meatball Submarine
Author: 
Recipe type: sandwich
 
Ingredients
  • Proprietary 6- inch Italian sub bun
  • 2 slices provolone cheese
  • 3 Chicken Meatballs (Recipe Above)
  • 2-3 cups proprietary marinara
  • 3-4 ounces, (4 thin slices) Fresh For di Latte mozzarella
  • 2 ounces basil pesto
  • Sprinkling of Parmigiano Reggiano
  • Sprinkling of dry oregano (optional)
  • 4 leaf’s fresh basil
Instructions
  1. Heat three Chicken Meatballs up in marinara. (Holding temp is 165 F)
  2. Cut sub bun lengthwise on the top of the bun.
  3. Place two slices of provolone on the bottom of the bun cut.
  4. Place three meatballs on the provolone.
  5. Place the fresh mozzarella in between the chicken meatballs and on the end. Do not push down, it will melt anyway.
  6. Place bun in a steamer or on a tray under a broiler or Salamader or in a 550 F top-heated oven, (You may have to encase the bun in foil if your heat is not radiant or top down) Remember, this heat is only to melt the cheese and by this point the provolone in contact with hot meatballs is already melted.
  7. Pull the Chicken Meatball sandwich from the oven or steamer and squeeze or spoon the Basil Pesto sauce on top followed by the Parmigiano and the fresh basil leaf.
  8. Serve immediately.
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/pesto-super-chicken-meatball-submarine