It’s so easy to go to a deli and order a hot ‘n’ fresh meatball sub. But that can get pretty pricey. That’s why we decided to come up with our own meatball sub sammich recipe: so you can make some for you and your friends at around the same cost.
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.
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).
Want more facts about this simple fix? Head on over to Wikipedia