Meatball Sub with Country Bob’s.
Here is a simple recipe the boys made for us for lunch. You can never go wrong with sub sandwiches.
- 1 lb ground beef
- 1 tsp Italian seasoning
- 1 egg beaten
- 1 cup bread crumbs
- ½ tsp parsley
- ½ tsp Country Bob’s Seasoning Salt
- 2 Tbsp parmesan cheese
- 1 jar of spaghetti sauce
- ½ cup Country Bob’s All Purpose Sauce
- French baguette bread
- Shredded mozzarella cheese
Combine beef, Italian seasoning, egg, bread crumbs, parsley, seasoning salt, parmesan in large bowl. Mix well. Roll into small balls and place on baking sheet.
Place in preheated oven at 350 degrees for 15 minutes.
Brush baguettes with olive oil and cover with aluminum foil.
Heat in oven at 300 for 4 min.
Mix spaghetti sauce and All purpose Sauce in a sauce pan.
Heat on stove and add meatballs when hot. Mix well and serve.
And now some interesting info on the submarine sandwich.
The use of the term “submarine” or “sub” (after the resemblance of the roll to the shape of a submarine) is widespread. An advertisement appears in the Trenton Evening Times [New Jersey] on March 15, 1940 for “Charlie & Buddy’s ‘Italian Submarine Sandwich’ 46 South Broad Street”, indicating the sandwich originated prior to the United States’ entry into World War II.
One theory says the submarine was brought to the U.S. by Dominic Conti (1874–1954), an Italian immigrant who came to New York in the early 1900s. He is said to have named it after seeing the recovered 1901 submarine called Fenian Ram in the Paterson Museum of New Jersey in 1928. His granddaughter has stated the following: “My grandfather came to this country circa 1895 from Montella, Italy. Around 1910, he started his grocery store, called Dominic Conti’s Grocery Store, on Mill Street in Paterson, New Jersey where he was selling the traditional Italian sandwiches. His sandwiches were made from a recipe he brought with him from Italy which consisted of a long crust roll, filled with cold cuts, topped with lettuce, tomatoes, peppers, onions, oil, vinegar, Italian herbs and spices, salt, and pepper. The sandwich started with a layer of cheese and ended with a layer of cheese (this was so the bread wouldn’t get soggy).Smoked Tri Tip w/ Mushroom Sauce Perfect Rib-Eye Steak