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Summer Breeze Sandwiches
This new twist on a Meatball sandwich is a breeze to make! Its light and delicious, full of flavorful nutritious fresh ingredients, so colorful, looks spectacular enough to impress at any luncheon, and will soon become a family favorite without them even knowing how good it is for them!
- Prep Time: 10-15 minutes
- Cook Time: 2-5 minutes
- Serving Size: 1/2 - 2 halves open faced sandwhiches
- Total Servings: 2 -4
Ingredients
- Italian Style Meatballs
- *Vinegrette - Store bought dressing or simple recipe listed below.
- Bagette, or: Italian Flatbread, or: Frenchbread etc...
- pesto sauce
- baby arugula, or: fresh spinich leaves
- goat cheese or: crumbled fetta...*Less expensive alternative
- *Optional - Pine nuts or: sliced almonds...*toasted almonds would be nice and are a much greater value than the pine nuts. Pine nuts just have a very distinctive taste
Directions
- Thinly slice 1-2 cup(s) red cabbage
- *Vinegrette: 1 tsp crushed garlic, salt and pepper to taste, Couple Splashes Balsamic Vinegar or Red Wine Vinegar, 2 Tbls olive oil, about 1/8 cup grated Parmesan Cheese, Squeeze of fresh lime wedge.
- Add sliced cabbage to vinegrette and set aside to marinate.
- Slice bread into two halves for open faced sandwiches. If using French bread will want to remove some of the bread from each half to flatten out a bit and keep it light.
- Lightly brush each half with olive oil and grill slightly or in frying pan until golden brown. *About a minute or so on medium heat.
- Spread lightly, *according to preference each half with pesto sauce.
- Layer each half with the cabbage marinated in the vinegrette mixture.
- Arrange/add some lovely fresh baby arugula or spinich leaves.
- Thaw out 4 - 6 meatballs sliced in half will bare 4 - 6 per half sandwich.
- Slice each meatball in half so that they lay nicely on the sandwich without rolling off.
- Arrange 4 - 6 meatball halves per piece of bread. *(Picture shows only 4 halves but after enjoying the sandwich I recommend using (6) halves per piece of bread (3 meatballs total but halved) so that there is a meatball for every bite of sandwhich!
- Crumble the goat cheese or the fetta over each half.
- Top with pine nuts or the toasted almonds.
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