Meatball Sandwiches with Bell Peppers and Olives

A few days ago, I made Spaghetti with Parmesan Meatballs and Fresh Tomato Sauce and had six leftover meatballs, which I froze. Now it’s time to thaw, warm, and enjoy again—on sandwiches. A few accompaniments are all you need to make a tasty, casual dinner with no fuss and very little time.

I topped the sandwiches with quick, pan-seared bell peppers and black olives and added some slices of provolone for extra flavor and a bit of gooey texture. Skip heavy condiments and make a light, fresh red wine vinaigrette to drizzle over them. It’s simple to prepare and gives the sandwiches a tangy, bright finish. (Use any leftover vinaigrette for salads.)

Meatball Sandwich Ingredients

Red Wine Vinaigrette

I chose ciabatta bread, cut into five-inch pieces. Use whatever bread you like, but one that’s crunchy on the outside and soft in the middle works really well in this recipe. Hollow out the insides so that the meatballs fit comfortably in the groove.   

Ciabatta Bread

Serves 2

Ingredients

For the Dressing

• 1 small garlic clove, finely chopped
• 1/2 shallot, finely chopped
• 2 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• sea salt
• freshly ground black pepper

For the Meatball Sandwiches

• 6 meatballs (from Spaghetti with Parmesan Meatballs and Fresh Tomato Sauce)
• 1 tbsp olive oil
• 1 cup very thinly sliced green and red bell pepper
• sea salt
• freshly ground black pepper
• 2 5-inch pieces of ciabatta, sliced lengthwise into tops and bottoms
• 4 thin slices of provolone cheese
• 1/4 cup pitted, thinly sliced black olives

Preparation

For the Dressing

1. Combine the garlic, shallot, and vinegar in a small bowl. Whisk in the olive oil and season with salt and pepper. 

For the Meatball Sandwiches

1. Preheat the oven to 350° F.
2. Wrap the thawed, cooked meatballs in foil and warm in the oven for 20 minutes.
3. Meanwhile, heat a small skillet over medium-high heat and add the olive oil. Add the bell peppers and season with salt and pepper. Sear until softened and slightly charred, 5-6 minutes.

Bell Peppers Beginning to Sear

Pan-Seared Peppers

1. Pull out the soft centers of the bread halves to make lengthwise grooves in each piece. Place 2 overlapping slices of cheese in each bottom half, pressing the centers into the grooves of the bread.

Hollowed-Out Bread

1st Layer of the Sandwiches

1. Remove the meatballs from the oven and turn on the broiler.
2. Place three meatballs each on top of the cheese and gently press down.

2nd Layer of the Sandwiches

1. Divide the seared peppers and spoon on top of the meatballs. Divide the olives and spoon on top of the peppers.

Sandwiches Ready to Broil

1. Place the tops and filled bottom halves of the bread on a foil-lined pan under the broiler and broil until the cheese has melted and the bread is slightly toasted, about 1 minute.
2. Remove from the oven and drizzle each with the vinaigrette. Close the sandwiches and serve hot.