Wednesday, July 2, 2008

On Top of Spaghetti...or French Bread

We've been talking about making meatball sandwiches for a very long time now, but never seemed to get around to putting things together. After trying our hand at these delicious creations, we were kicking ourselves for not trying them out sooner.

In addition to being positively drool-worthy, these sandwiches were made with completely local ingredients.

We went with bulk Italian chicken sausage (made with locally raised chicken by Outpost Natural Foods) for the meatballs, which not only saved us a bit of time but turned out to be a very tasty choice. The spinach came from our weekly CSA share. The bread came from a local bakery. And the aged provolone was made by a local cheese producer (how lucky are we to have so much great cheese available to us in Wisconsin?!).

A few minutes in a hot oven made these sandwiches positively irresistable.

Meatball Sandwiches with Spinach and Provolone

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  1. My mouth is watering from all the fresh ingredients, spinach and cheese deliciousness. This would make a sandwich to enjoy on weekends during football season. Yum!

  2. These look delicious. Memories of my childhood! Hope you get to try the Vietnamese restaurant soon!
    Cheers, MadLisa

  3. Drool-worthy indeedy! Fabulous-looking sandwich!

  4. Those look great. My husband was just asking for some meatballs sando's.

  5. Does this sandwich come with instructions: "How to get your mouth around a super-size sandwich?" Delicious food!!!!


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