Sub sandwiches with meatballs Eat me at
- Stuffing 180 g
- Parsley chopped 1 tbsp
- Garlic dry 1/2 tsp
- Olive oil for frying
- Baguette 1/2 pc
- Vegan mozzarella 100 g
- Red onion 1 pc
- Butter 1 tbsp
- Pesto 100 g
- Sun-dried tomatoes 100 g
Cut the onion into "feathers", melt the oil in a frying pan and caramelize the onion over low heat for 20-30 minutes, stirring occasionally. If suddenly the caramelized onions start to fry too much, you can add a tablespoon or two of water.
Caramelized onions can be prepared in advance - it is well stored in the refrigerator for a week.
Mix minced meat with chopped parsley spices. Divide the minced meat into 6 parts and form meatballs.
Fry the meatballs for 3 minutes and place on a paper towel to remove excess oil.
Cut the baguette into 4 parts, we use 1/4 for a sandwich. Prepared pieces cut lengthwise. Also, we can grate the cheese at once.
Grease a pesto sandwich and lay out half of the mozzarella. Place meatballs, caramelized onions and tomatoes on the cheese. Add the remaining cheese on top.
Bake in a preheated oven at 180C for 5-7 minutes, serve hot.