Italian meatball ciabatta sandwich
By OcadoLifeOur take on the ballsy sandwich trend originating in New York.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
11 total- 2 garlic cloves, crushed
- 2 tbsp of extra virgin olive oil, plus extra for brushing
- 24 ocado italian-style beef meatballs
- 400 g of tinned chopped tomatoes
- 3 sprigs of oregano
- 1 tbsp of balsamic vinegar
- 0.5 tsp of sugar
- 1 aubergine, thinly sliced
- 4 ciabatta rolls, cut in half
- 50 g of parmesan, grated
- 1 handful of rocket salad
Method
3 stepsStep 1
Place the crushed garlic and olive oil in a frying pan over medium heat, then cook until golden. Add the meatballs, shaking the pan until browned all over, followed by the tomatoes, oregano, balsamic vinegar and sugar. Season to taste.
Step 2
While the sauce gets nice and thick, brush the aubergine slices with olive oil and griddle on a high heat for 2 mins each side, then remove. Next brush the cut side of the ciabatta with olive oil and warm on the griddle.
Step 3
To assemble the sandwich place 2 slices of aubergine, 6 meatballs, parmesan and rocket in each roll. Tuck in while it’s still warm.