Wednesday, July 2, 2008
On Top of Spaghetti...or French Bread
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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