After last night's delicious Italian feast, we were genuinely excited for something else centered around those juicy Italian meatballs smoked in our Grapevine & Italian blend.
And making an Italian Meatball Sandwich with the leftover meatballs couldn't be easier! We just heated the meatballs in our the leftover marinara sauce, added cheese (we used fresh buffalo mozzarella) and then built the sandwich on some toasted sandwich bread.
Chef's Tip: Heat the bread by toasting it or griddling it -- not microwaving it! This creates a crisp, golden exterior while keeping the inside warm and tender. Toasting or griddling activates the Maillard reaction, which browns the surface and develops a richer, more complex flavor and texture. In contrast, microwaving heats bread unevenly and can make it soft, chewy, or rubbery because it only warms up the moisture inside the bread rather than crisping it. This rapid heating often results in a less appetizing, limp texture that lacks the appealing crunch of toasted bread. Warm, crunchy bread definitely makes a difference!
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To find out more about the Wine'd Up in Smoke blend used in this recipe:
