Meatball melt sandwich

    1 hour 20 min

    A super-delicious beef sandwich. Seasoned beef mince is shaped, baked, cut into slices, then used to fill French bread with marinara sauce and mozzarella, before being baked to perfection.

    194 people made this

    Serves: 6 

    • 675g lean minced beef
    • 35g Italian seasoned breadcrumbs
    • 1/2 small onion, chopped
    • 1 teaspoon salt
    • 55g grated mozzarella cheese, divided
    • 1 tablespoon cracked black pepper
    • 1 teaspoon garlic granules
    • 125ml marinara pasta sauce
    • 1 French stick, cut into thirds and split

    Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

    1. Preheat the oven to 180 C / Gas 4.
    2. In a medium bowl, mix together the minced beef, breadcrumbs, onion, salt and pepper, garlic granules and half of the mozzarella cheese. Form the mixture into a log and place it into an 20x20cm baking dish.
    3. Bake for 50 minutes in the preheated oven or until the centre is no longer pink. Let stand for 5 minutes, then slice into 1.25cm slices. Divide the slices over the baguette, cover with marinara sauce and sprinkle remaining mozzarella cheese over.
    4. Wrap each sandwich with foil and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.

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    Reviews in English (150)


    The other reviewers who made this into meathballs crack me up! The whole point is to avoid a sandwich that consists of small balls of meat. You know -- it's about avoiding that biting sequence that goes something like "bread, meat, sauce, more sauce, little bit of meat, whole lotta meat, lots of saucy bread, etc." For my part, I used four cloves of minced garlic instead of the garlic powder and enjoyed a sandwich in which the biting sequence was more like, "bread/meat/cheese/sauce. . .bread/meat/cheese/sauce." Yum!  -  06 Nov 2005  (Review from Allrecipes US | Canada)


    HELPFUL TIPS: After making this for several years, I realized that i never made a review & many things weren't mentioned enough so it's confusing to know what to follow. 1. Just tastes better to have the traditional balls instead of slicing!!! 350 for 30 min or until outside is nice brown color (i just use 1lb). To make it easier, you can still follow directions and make log (width/height of desired meatballs), but cut PRIOR to putting in oven. If I do make these into sammies b/c I only have hamburger buns, I make log into RECTANGLE with desired thickness and bake for 30 min at 350 (so tender)! 2nd, DO NOT add a T of pepper. A tsp is fine, and there is no need for salt. 3rd, add a tsp of italian seasoning or make your own combination (oregano, basil, garlic powder). 4th, my husband is not a fan of onions but doesn't mind if I stick green onions in. Last, if you like more of a meatball texture ...add an egg. I don't. I DO like that I can make ahead and then when ready, re-heat meatballs in marina sauce which I have in a saucepan. Then just stick in oven when the men in your family want a quick meal (i have all boys)! For the marina sauce, I use what I have on hand (chunky spaghetti sauce)!  -  01 Dec 2008  (Review from Allrecipes US | Canada)


    Thank goodness football season is over. Do you have any idea how many times I had to make these on Sunday???? The only thing I did different was used steak buns. Took a clove of garlic and brushed it over the inside and bottom side of bread, brushed outside of bread top with olive oil. Popped the meat inside with mozzerella cheese, put on a baking sheet baked until cheese was melted and tops were browned. The guys loved them, all through football season!!!!!!!!! Now there wifes want the recipe, don't think so!!  -  08 Apr 2006  (Review from Allrecipes US | Canada)