One of Hubby’s favorite hot sandwiches has to be a meatball sub. Truth be told, I don’t think I make meatball anything often enough to suit him, let alone a meatball sub. I’m not really sure why. Maybe it’s the red sauce thing.
When it comes to Italian dishes, we are totally split. Hubby is southern all the way, with rich tomato based sauces. I’m a Northern Italian kind of gal with a deep love of all things creamy-white. The more butters and cheeses and rich creams the better. Give me a simple Fettuccine Alfredo any day. Hubby would go for my Spaghetti and Meatballs as our Tuscan Thursday Supper every week. Just as he likes a Sausage and Mushroom Pizza with a good Marinara Sauce and I like Chicken and Artichoke Pizza with a rich garlicky White Sauce.
That said, this super easy, super tasty skillet supper was a hit all the way around. My guys made a slight modification, while I loved it as is.
Meatball Sub Skillet Supper
1 (8 oz) package Mushrooms
6 slices French Bread (from center of 16 oz loaf)
4 tablespoons Butter, divided
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 (22 oz) package frozen Italian Meatballs
1 (25.5 oz) jar Roasted Garlic Pasta Sauce
1/4 teaspoon Roasted Garlic Powder
6 slices Smoked Provolone Cheese
Basil Leaves, shredded for garnish
Heat oven to 375 degrees.
Clean and slice mushrooms, set aside. From the loaf of French Bread, slice 8 slices about 1/2-inch thick. Set aside.
In 12-inch cast iron skillet, heat 2 tablespoons of the butter over medium-high heat; add mushrooms, salt and pepper. Cook about 4 minutes or until mushrooms are tender and browned.
Reduce heat to medium-low; add meatballs and pasta sauce. Heat to simmering; cover and cook 10 to 15 minutes, stirring occasionally, until meatballs are heated through. Uncover; remove from heat.
In small microwavable bowl, microwave remaining 2 tablespoons butter uncovered on High for 30 seconds or until melted. Stir in garlic powder; brush on 1 side of each bread slice. Arrange bread slices, buttered sides up, around outer edge of skillet, propped up by the rim of the skillet. Arrange cheese slices in the center, overlapping slightly.
Bake 10 to 15 minutes or until cheese is melted and bread is lightly browned. While the meatballs bake, shred basil.
Once bubbly and toasted, remove skillet sub from oven and garnish with chopped basil.
To serve, place a slice of toasted bread on each plate. Ladle meatballs over the top and serve open-faced.
Note: My guys loved the meatballs but thought the open-face sandwich was “weak” so they took Sub Sandwich Rolls and stuffed them with the skillet meatballs. They were happy, I was happy. Good stuff no matter how you eat it.