The perfect meatball sandwich first needs perfect meatballs and great sauce. Once you have those two in place, the rest is a matter of construction and detail. Here’s how we like to build ours.


4 individual-sized Italian-style rolls
Extra-virgin olive oil, for drizzling
1 medium clove garlic, halved
1 recipe cooked Juicy and Tender Italian-American Meatballs in Red Sauce, warm
Pargmigiano-Reggiano, for grating
1 pound fresh or low-moisture mozzarella, sliced about 1/4 inch thick


Step 1
Preheat oven to 350°F. Warm rolls in oven, 5 to 10 minutes. Slice off and discard ends of each roll. Cut rolls in half lengthwise.

Step 2
Drizzle cut sides of top and bottom roll halves with olive oil and rub with clove of garlic until fragrant. Arrange bottom roll halves on a baking sheet, cut side up. Spoon a generous layer of tomato sauce onto each of the bottom halves.

Step 3
Slice meatballs in half and arrange on sandwiches, overlapping as necessary for even coverage. Spoon more tomato sauce on top of meatball halves and grate Parmesan all over.

Step 4
Lay sliced mozzarella on top of meatballs. Transfer baking sheet to oven and bake until mozzarella is fully melted, about 4 minutes; warm roll top halves in oven for last minute of cooking.

Step 5
Close sandwiches and serve immediately.