[Sca-cooks] Meatball subs-OOP

[grizly]

-----Original Message-----
> > > >SNIP>> > Why a meatball sub?

I mean, I can understand slices of meatloaf, or slices of pretty near
anything that's essentially flat being put on a sub or other sandwich,
but meatballs are round and usually rather firm- I'd think the things
would squirt out of your sandwich if you aren't pretty careful.

So could someone, preferably an aficionado tell me,

Why Meatball Subs (Grinders, Hoagies, etc) > > > > > >

I am a follower of an orthodoxy of the meatball sandwich, and it is
different, in my sect, from the general Sub/hoagie/grinder of the cold cut
variety.  It is more akin to the New Orleans Po' Boy, if you will.  A
sandwich roll is sliced 90% through the side so as to leave a 'hinge' of
bread at the opposite side.  Thus opened into the now possible V shape, a
meatball or meatballs nestle perfectly into the hollow.  It is almost as if
the meatball was creatd for just such an application . . . apply sauce and
cheese liberally.

Crisp crust and tender crumb as best, but any store-bought oblong rool
sliced appropriately will do in a pinch.  Meatballs are best hot, and bread
warm.  It is the American-Italian answer to meatloaf . . . what to do with
the leftovers.  In college, I used to make the meatballs specifically for
the sandwiches, and use leftovers for pasta.

The bread configuration, though, is your key to success.  You will get some
squirtiness anyway, and that is what forks and napkins are for.  Hence the
reference to the Po' Boy orthodoxy I experieinced in New Orleans as well as
Charleston, SC, where the sandwiches are served with forks for the
fallings-out of the over-filled (hinged) rolls.

niccolo difrancesco