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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.

Course: Sandwiches
Products used: Deli-Style Provolone, Provo-Nello Provolone, Provolone

Ingredients

Directions

Ingredients

Smoky BBQ Meatball Melt Yield: One sandwich
  • 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

Directions

Smoky BBQ Meatball Melt
  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.