Meatball & Provolone Sandwich
3min
2min
1
520
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Chef's Note
Creating a fat barrier with cheese prevents sauce from making your sandwich bread soggy during transit.
Tags
Ingredients
1 whole sub roll
6 pieces leftover fully cooked meatballs
2 slices sliced provolone cheese
2 tbsp jarred marinara sauce
Instructions
- 1
Slice 1 sub roll open lengthwise, leaving one side attached to form a pocket.
- 2
Place 6 leftover fully cooked meatballs (reserved from Day 4) in a microwave-safe bowl, spoon 2 tbsp jarred marinara sauce over them, cover with a damp paper towel, and microwave on high for 1 to 2 minutes until hot.
- 3
Lay 2 slices provolone cheese inside the split sub roll, lining both the bottom and top halves to create a protective barrier for the bread.
- 4
Carefully spoon the 6 hot, sauced meatballs into the cheese-lined sub roll.
- 5
To pack for transit: Wrap the assembled sandwich tightly in parchment paper or aluminum foil, which holds the structure together and prevents leaking, then place it in a hard-sided container to avoid crushing.
Nutrition Information (per serving)
520
28g
42g
24g
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