Grilled Meatballs Sandwiches with Fresh Tomato Vinegarette
A BRUCE AIDELLS SIGNATURE RECIPE
Nothing could be simpler then grilling meatballs. Not only do they pick up a nice charred meat flavor, they are ideal to stuff into a crusty Italian roll for a submarine style sandwich.
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- 1 cup diced vine-ripened tomatoes
- 1 tablespoon chopped fresh basil
- Salt and freshly ground black pepper
- 1 package Italian Style with Mozzarella Cheese Meatballs
- 4 6-inch Italian or sourdough rolls, cut in half lengthwise
- 8 4-inch diameter slices Provolone cheese, (enough to over the rolls)
- Strips of bottled fire roasted red bell peppers or other sweet pepper
- Pepperoncini, stems removed (optional)
- Thinly sliced red onion (optional)
- For the vinaigrette: Whisk the vinegar and mustard together in a medium bowl to blend. Gradually whisk in the oil. Stir in the tomatoes and basil. Season to taste with salt and pepper.
- For the sandwiches: Prepare a gas or charcoal grill with medium-high heat. Thread meatballs onto flat-sided skewers, or skewer several meatballs at a time on 2 bamboo skewers (to prevent meatballs from slipping when turning). Grill the meatballs until browned and heated through, about 4 minutes on each side. Remove from the heat. Place the rolls cut side down on the grill and toast briefly.
- Spoon some vinaigrette on both cut surfaces of the rolls. Cover the bottom half of the rolls with. Place 3 meatballs over the cheese on each roll and cover with strips of fire-roasted peppers. If using, arrange pepperoni and onions atop peppers. Spoon more dressing over each. Close the sandwiches. Cut in half and serve with lots of napkins and bibs.