KNIFE AND FORK MEATBALL SANDWICHES
Spinach provides a simple addition to this hearty meatball sandwich that's ready in 25 minutes - perfect for dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425° F. Line 15 x 10 x 1-inch pan with foil, extending foil over short sides of pan.
- In medium bowl, mix ground beef, spinach, bread crumbs, onion powder, Italian seasoning and egg whites. Press mixture into 8x6-inch rectangle in pan. Cut rectangle into 36 pieces; do not separate.
- Bake 10 to 15 minutes or until centers of meatballs are firm and no longer pink and juice is clear. Drain; pat beef with paper towels to remove moisture. With sharp knife, cut into 36 meatballs.
- Meanwhile, in 3-quart saucepan, heat pasta sauce. Add meatballs; stir to coat.
- Cut loaf of bread lengthwise to but not through one long side; cut loaf into 6 sections. Place opened sections on individual plates. Spoon 6 meatballs with sauce onto each bread section. Sprinkle each with cheese. Serve immediately.
Nutrition Facts : Calories 260, Carbohydrate 32 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 2 1/2 g, ServingSize 1 Sandwich, Sodium 590 mg, Sugar 10 g, TransFat 0 g
EMERIL'S KNIFE AND FORK OPEN-FACED SANDWICH
Provided by Emeril Lagasse
Categories main-dish
Time 40m
Yield 4 open-faced Sandwiches
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F.
- For the white remoulade: In a food processor, fitted with a metal blade, combine the egg, mustard, lemon juice, garlic and horseradish. Process until smooth. With the machine running and in a steady stream, add the oil until the mixture is thick. Season with salt and pepper. Cover and refrigerate until chilled.
- Spread each side of the bread with the butter. Place the bread on the griddle and cook for 2 to 3 minutes on each side or until golden. Remove from the griddle. Spread each piece of the bread with the white remoulade. Mound about 1/3 of a pound on the meat on each piece of bread. Lay 2 slices of the cheese on top of each mound of meat. Place each piece of bread on a baking sheet. Place in the oven and bake until the cheese is bubbly, about 6 to 8 minutes. Fry the potatoes in a little hot oil in a saute pan until golden brown, about 3 to 5 minutes, stirring occasionally. Remove and drain on paper towels. Season with salt and pepper. To serve, place 2 open-faced sandwiches on each plate. Garnish each with a pile of potatoes and parsley.
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