[Sca-cooks] Meatball subs-OOP

[Elaine Koogler]

grizly wrote:
> -----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
>   
There's a Pizza Oven here in Prince Frederick that makes them as you 
describe...and they are mah-ve-loussss!!  They also make killer Italian 
sausage subs.

Kiri

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