Smoky BBQ Meatball Melt

Give the classic meatball sandwich a flavorful remix with the unexpected flavor of BBQ. Zesty meatballs are smothered in smoky sweet and tangy barbecue sauce and melted Grande Sliced Provolone Cheese, then piled in a golden toasty oven-baked sandwich.

Smoky BBQ Meatball Melt

1 6-inch sub roll

4 oz. (4 each, 1 oz.) Meatballs, warm

2 oz. (1/4 cup) Barbecue sauce, prepared

3 slices Grande Sliced Deli-Style or Provo•Nello® Provolone

1/2 oz. (2 tbsp.) Roasted red pepper pieces, drained

1/2 oz. (2 tbsp.) Onions, fajita-cut, caramelized

1/2 oz. (2 tbsp.) Bell peppers, fajita-cut, sautéed

1 oz. (2 tbsp.) Ranch dressing, prepared


Smoky BBQ Meatball Melt
Yield: One sandwich
  1. Arrange 1 sub roll; cut sides up, on flat work surface. Layer 4 meatballs on bottom half of roll; top with 2 oz. barbecue sauce and 2 slices Grande Sliced Provolone.
  2. On other side of roll, arrange 1/2 oz. roasted red peppers, 1/2 oz. onions, 1/2 oz. bell peppers and 1 slice Grande Sliced Provolone.
  3. Bake open-face at 450°F for 2 minutes in an impingement oven, at 400°F for 3 to 31/2 minutes in deck oven or until cheese is melted and bread is lightly toasted.
  4. Close sandwich and slice in half. Serve with 2 tbsp. ranch dressing portioned in a ramekin for dipping.


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