This Meatball Sandwich was born from the beauty of leftovers and wanting to really not waste a thing following one of the few times we were able to have people over for dinner this summer.

The menu from the evening consisted of homemade focaccia which has become beloved in our household this year, some meatballs which Alisdair makes as one of his signatures, pan fried garlicky zucchini and when it was reheated as a sandwich, some slices of cheese added and it all placed under the grill to reheat.

The first bite of this had me hooked and the next day when Alisdair (mistakenly) decided he didn’t want the remaining leftovers I made myself a second sandwich in the same fashion I had the day prior and knew I had to make this for the blog.

This takes the last pieces of summer and puts the last of zucchini and tomato season behind as you heat everything up and welcome turning the oven on again.

Note: If you want to homemake your tomato sauce, place 1 can of tomatoes, 1 clove of finely chopped garlic, fresh herbs of your choice (rosemary goes particularly well with this), a pinch of sugar, a teaspoon of salt and a little olive oil in a saucepan and heat, simmering for 30 minutes. Remove from the heat and allow to cool to allow the flavors to fully infuse.

Meatball Sandwich
Recipe by Roamingtaste
Serves 4 (with a side salad)

Ingredients:
Meatballs
400 grams/14 ounces minced beef
1 teaspoon chipotle powder
1 teaspoon smoked paprika powder
1 egg
2 cloves garlic, finely chopped
1 1/2 teaspoons salt
1/2 cup tomato pasta sauce (see note)
Sandwich
1 medium focaccia loaf (or this recipe halved)
1 medium zucchini,
3 cloves garlic, finely chopped
40 grams/2 3/4 tablespoons butter, melted
1 teaspoon wholegrain mustard
40 grams Gloucester or Provolone cheese, sliced
30 grams buffalo mozzarella, sliced thickly

Directions:
Place the minced beef, chipotle powder, smoked paprika, 1 egg and finely chopped garlic in a bowl and combine until well mixed.

Roll into 8 equally sized meatballs and set aside.

Preheat the grill to 220C/430F.

Meanwhile, heat a large frying pan on medium high with a teaspoon of olive oil.

Thinly slice the zucchini into quarters and then each quarter into thirds and place into the frying pan and add 1 portion of the finely chopped garlic therein.

Cook until browned, but still firm, approximately 2 minutes either side.

Remove from the heat and set aside.

Slice your focaccia in half and lay the zucchini on the top half, topping with the sliced gloucester cheese.

Place the butter into a small ramekin and melt for 25 seconds in the microwave. Add the wholegrain mustard and remaining finely chopped garlic, stirring to combine evenly.

Brush the garlic butter over the bottom half of your sandwich.

Place under the grill for 5 minutes or until the cheese has melted and the base is golden. Remove and set aside.

Meanwhile, add a little more olive oil into the frying pan and sprinkle the salt evenly over all the meatballs before placing into the frying pan.

Cook evenly on medium high heat for 3 minutes each side until it is cooked in the center.

Add the tomato sauce and continue cooking for a further minute until well heated.

Remove from the heat and carefully spoon the meatballs onto the base of your sandwich, spooning over a little tomato sauce and then topping with a slice of buffalo mozzarella.

Return to the oven for 2 minutes to melt.

Remove and allow to cool for 5 minutes.

Slice and serve.

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