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Italian Meatball Ciabatta Sandwich |
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| Serves 4 |
Prep 10 mins |
Cooking 20 mins |
Easy |
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My rating |
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Ingredients |
2 tbsp extra virgin olive oil, plus extra for brushing
400g veal mince or buy ready-made beef or veal meatballs.
400g tin tomatoes
3 oregano sprigs
1 tbsp balsamic vinegar
1/2 tsp sugar
1 aubergine, thinly sliced
4 ciabatta rolls, cut in half
50g parmesan grated
some salad leaves
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First make the meatballs from
the veal mince. They should be the size of small golf
balls.
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In a large frying pan, heat
the oil and fry the meatballs, shaking the pan until
browned all over, followed by the tomatoes, oregano,
balsamic vinegar and sugar. Season to taste.
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While the sauce thickens,
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.
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To assemble the sandwich,
place 2 slices of aubergine, 6 meatballs, parmesan and
salad leaves in each roll. Eat warm.
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DAILY
DINNERS 
