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Recipes: Open-face meatball sandwiches

Many people, in an effort to cut back on the number of carbohydrates they eat, choose to eat open-face sandwiches, as opposed to the traditional sandwich.

Use good quality ground beef
Use good quality ground beef
Need these for your sandwich

The June 2, 2014 edition of Women’s World shared a recipe for open-face for open-face meatball sandwiches about which they said, “White beans, soft Italian bread and plenty of Parmesan transform ground beef into tasty meatballs that’ll satisfy a crowd.” Give it a try, and enjoy!


  • 1 long leaf (12 ounce) unsliced soft Italian bread
  • 1 can (15.5 ounce) small white beans, rinsed and drained
  • 1 jar (24 ounces) marinara pasta sauce
  • 1 pound ground beef
  • 2 eggs
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning
  • ¼ teaspoon pepper
  • 8 slices mozzarella cheese (6 ounce), halved


  1. Preheat oven to 375°F.
  2. Tear ¼ of bread into small pieces. In bowl, combine with ½ cup water; let stand 5 minutes.
  3. Line 2 large rimmed baking sheets with foil; coat with cooking spray.
  4. In separate large bowl, mash beans with ¼ cup sauce.
  5. Mix in beef, eggs, Parmesan, seasoning, pepper and soaked bread.
  6. Shape into 32 balls. Place on baking sheets.
  7. Bake 20 minutes or until no longer pink in centers.
  8. In large pot, heat remaining sauce over low heat. Add meatballs; toss to coat.
  9. Preheat broiler.
  10. Cut remaining bread into slices, each about ¾” thick.
  11. Coat one side of each piece with cooking spray. Place coated side up on clean baking sheet.
  12. Broil 30 seconds or until golden.
  13. Divide meatballs among bread slices; top each with one half-slice of mozzarella cheese.
  14. Broil until cheese is melted, 30 seconds.

Serves 8

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