Sunday, May 3, 2009


We love sandwiches-a whole meal between a couple slices of bread! Here are some I've made recently.

Veggie Meatball Subs

4 eggs
1 cup shredded Cheddar cheese
1/2 cup cottage cheese
1/2 cup finely chopped onion
1 cup finely chopped pecans
1 teaspoon dried basil
1 1/2 teaspoons salt
1/4 teaspoon dried sage
2 cups Italian seasoned bread crumbs

Preheat the oven to 350 degrees F (175 degrees C).
In a large bowl, mix together the eggs, Cheddar cheese, and cottage cheese until well blended. Mix in 1/2 cup onion, pecans, basil, salt and sage. Stir in bread crumbs. Form the mixture into 2 inch balls, and place them in a 9x13 inch baking dish. bake for about 30 minutes until meatballs are cooked through and lightly golden.

For the sandwiches:

Put a couple meatballs in a roll, and cover with marinara sauce. Top with a couple slices of mozzarella. Wrap in foil and bake in a 350F oven until the cheese is melted, about 15 minutes.

The meatball recipe is from allrecipes. com, and it's fabulous. They're pretty much my favorite veggie meatballs.

Veggie Muffaletta

A Muffaletta or Muffuletta is delicious sandwich that originated in New Orleans over 100 years ago. It was first made by a Sicilian immigrant, and sold at his grocery store. It is traditionally made with an olive spread, and Italian meats and cheeses. This is my veggie version.

Italian bread
Provolone cheese
olive salad

For the olive salad: Put a handful of green olives, some black olives, and a few pieces of roasted red pepper into the bowl of a food processor. Add a splash of vinegar and a bit of olive oil. Process for a few seconds. With the processor running, add a slow stream of olive oil, just until the olives form a paste.

Giardiniera is pickled Italian vegetables. It's usually cauliflower and carrots and celery. I like the spicy version best. You can buy it at most grocery stores near the olives. I process the giardiniera in the food processor until it is almost a paste. Drain off some of the liquid first.

To make the sandwich: Layer some provolone, and some of each spread on the roll. Add some tomatoes if you like. You can serve this sandwich warm or at room temperature. Either way, it is really delicious.

I've made falafels many times, but I usually bake them. This time I tried frying. They came out extra crispy on the outside, but still tender on the inside. I used a packaged mix that I really like from the health food store. I served the falafels in taco shells with some lettuce, diced red bell pepper, and some ranch dressing.

I can't think of any clever way to end this post... so... go forth and make sandwiches!


  1. jellus of daves tummieMay 4, 2009 at 3:21 AM

    My felafels have been a disaster;-)
    These look fabulous...I will try again;-)

  2. jellus- I think it's easiest to bake falafels; they stay intact and there isn't all the oil from frying.

  3. I so want to make something like this. Both look delicious.

  4. Your sandwiches are making me very hungry right now, Michele. I made some eggplant balls over the weekend with a big pot of tomato sauce. I'm thinking of making a hoagie for lunch tomorrow. Thanks for the inspiration! =)

  5. Thank you pinkstripes!

    Barbara- Eggplant balls! I'd love to know the recipe!