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