Kitchen Encounters

~ Batter-Dipped Buffalo Chicken & Blue Cheese Subs ~

In case you haven't noticed, I have my own way of going about all things culinary.  I'm not apprehensive about experimenting within reason, am not afraid of failure, although I hate it when it happens, and, I'm more than willing to play around with a recipe until I get it exactly where I want it to be.  Yes, I'm picky like that.  I'm not big into dieting, never have been and never needed to, but, I refuse to swallow one calorie unless it represents scrumptious taste and pleasurable texture.  In the case of my version of the all-too-often greasy-soggy-mess of an ill-conceived buffalo chicken sub, the end definitely justifies the means, and everything in between.

Batter-dipped & deep-dried vs. grilled chicken strips.

While classic chicken wings get deep-fried, they don't get batter dipped because they've got skin on them, and, it's when that crispy, deep-fried skin gets enrobed in the spicy sauce that the magic happens. Unfortunately, the only way the magic can be enjoyed is to strip it from the flavorful bones using ones teeth, making it remarkably impolite and totally in bad taste (the horror) to transition the actual chicken wing meat to any version of a buffalo-wing-meat sandwich.  Sigh.

Batter-dipping and deep-frying boneless, skinless strips of chicken breast (thigh meat is too greasy), to give them a crispy crust, is a great way to mimic the the crispy skin. Time consuming? Start to finish, batter-dipping and deep-frying a batch of chicken strips (enough for one sandwich) takes about 9-10 total minutes, and, deep-frying a batch of chicken wings (enough for one serving) takes 13-14, so, aside from a little extra mess (three dishes to wash), it's a wash.

Yes, grilling a boneless, skinless piece of chicken breast or thigh (thighs work fine on the grill), cutting the grillmarked chicken into thin strips and tossing it with some wing sauce is an option -- plenty of restaurants and home cooks do it all the time.  It is indeed tasty (not ideal, but tasty), so, feel free to substitute grilled in place of the batter-dipped, deep-fried chicken used in my recipe.  Texturally, you know your palate will obviously be missing the crunch, and if your ok with that, you have my blessing.

Decided to fry?  Set up an assembly line (left to right): 

Nine chicken tenders, 1 1/2 per sandwich, sliced into short 1/2"-wide strips .

One 8" x 8" x 2" dish containing 2 cups dry pancake mix.

One loaf-pan containing 2 1/2 cups pancake mix whisked with 22 ounces beer (Note:  Beer lends wonderful flavor with yeasty undertones to the breading.  That said, if I can't convince you that the heat of the deep-fryer will evaporate all the alcohol, feel free to substitute club soda.)

One 8" x 8" x 2" dish containing 1, 8-ounces box panko breadcrumbs.

Deep-fryer w/corn or peanut oil heated to 375° according to manufacturer's specifications.

Misc:  forks, 3-minute timer, wire cooling rack, paper towels, sea salt grinder.

~ Step 1.  When everything is measured and in place, whisk together the pancake mix and beer (or club soda). Set aside for about 5 minutes before starting the frying process. This will give the batter time to thicken a bit, to a drizzly consistency.  If at any point during the frying process (even at the outset) if the batter seems or gets too thick, whisk in a little more beer (or club soda) to maintain a VERY drizzly consistency.

~ Step 2.  This step is actually optional, so skip it if you like.  When it comes to chicken cutlets, I prefer the texture of my panko (Japanese-style breadcrumbs) to be less coarse.  To make that happen:

Place panko in the work bowl of a food processor fitted with the steel blade.  Using a series of 50-60 rapid on-off pulses, process these super-crispy breadcrumbs to finer crumbs.

~Step 1.  Working in batches of 2 tenders at a time, slice and dredge the strips in the dry pancake mix to lightly-coat the pieces on all sides. Note:  I fry 2 at a time because that is what fits comfortably in the basket of my fryer without overcrowding it.  Gather up the dredged strips and pile them on a large slotted spatula.  Move up the assembly line, and, lower the spatula of tenders into the batter and swish them around a bit. Lift the spatula full of the strips out of the batter and hold it over the bowl for a second or two, to allow the batter to drizzle back into the bowl.  Move up the assembly line and use your fingertip to drop the chicken strips into the panko.  Return to the bowl of batter with the spatula to retrieve any strips you might have missed.  Using a fork, toss/dredge all of the strips in the panko.

~Step 2.  Two-four at a time, using your fingertips, carefully drop the breaded strips down into the 375° oil and into the fryer basket.  Close the lid and allow tenders to deep-fry for 3-3 1/2 minutes. Tenders will be a beautiful golden brown and just cooked through.  Do not overcook.

~ Step 3.  Open fryer lid and slowly lift basket up and out of deep-fryer. Transfer tender strips to a wire rack in a baking pan that has been lined with paper towels.  Tip:  To transfer the strips, simply tilt the basket onto its side directly over the rack.  Using tongs is a mistake -- it's an easy way to damage their crust.  Once out of the fryer, immediately sprinkle strips with freshly ground sea salt and repeat process until all tenders are dipped and deep-fried.

Assembling the buffalo chicken & blue cheese subs.

For 4, 6"-6 1/2" Buffalo chicken sub sandwiches (listed in order of assembly):

4, 6"-6 1/2" high-quality submarine/hoagie-type rolls, your favorite brand

12-16  soft Boston or bibb lettuce leaves

2-2 1/2 cups my recipe for My RedHot-Ranch Slaw, prepared several hours or a day before deep-frying the chicken (Stir together: 8 cups/16-ounces store-bought coleslaw mix, 1 cup peeled and very thin-sliced carrots, 1 cup very-thin sliced celery, 3/4 cup Hidden Valley ranch dressing*, 1/4 cup Frank's RedHot wing sauce.  Refrigerate overnight.)

* Note:  Any high-quality creamy blue cheese dressing may be substituted in place of the Ranch.

1-1 1/2 cups blue cheese crumbles, 1-1 1/4 cups for topping sandwiches and 1/4 cup for garnishing sandwiches 

all the batter-dipped and deep-fried chicken strips, from above recipe (hot out the deep fryer, warm, or, at room temperature, your choice

Hidden Valley Ranch dressing, for drizzling on sandwiches

Frank's RedHot Wing Sauce, for drizzling on sandwiches

~Step 1.  To assemble the sandwiches, use a serrated bread knife to slice the rolls, placing each one on a plate as you work.  Arrange 3-4 soft Bibb lettuce leaves on each sandwich, to generously cover and protect the soft bread on the inside of each sandwich from the creamy coleslaw that will come next.  Place a generous but judicious layer of the slaw along the bottom of the sandwich -- being aware that this slaw is quite spicy.  Sprinkle a few blue cheese crumbles atop the slaw.  Stuff the sandwich with as many tender strips as it can handle, and, don't be shy about gently pressing them down into the bottom as you work -- the more the merrier. Garnish the top with a few more of the salty blue cheese crumbles.  Drizzle with a bit of the Ranch dressing followed by a drizzle of the RedHot wing sauce.  Serve immediately.

A few tender lettuce leaves, creamy-crunchy-spicy 'slaw, super-crispy chicken, blue cheese crumbles + a drizzle of sauce: 

Batter-Dipped Buffalo Chicken & Blue Cheese Subs:  Recipe yields 4 hearty and hot, warm or room temperature Buffalo chicken sub sandwiches.

Special Equipment List: 2, 8" x 8" x 2" baking dishes; medium mixing bowl; large slotted spatula; tongs; deep-fryer; wire cooling rack; paper towels; cutting board; vegetable peeler; chef's knife; serrated bread knife

Cook's Note: Buffalo-style chicken recipes, served in any number of ways are 100% always a crowd pleaser -- they're kid-friendly too.  If it's Buffalo-style pub grub your looking for, I recommend you try ~ My Spicy Baked Blue-Cheese Buffalo-Style Chicken Dip ~, or, ~ My Spicy Blue-Cheesy & Buffalo Chicken Quesadillas ~.  

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~ Not Your Mama's Chicken-Parm Garlic-Bread Subs ~

Interestingly, I am not one who believes chicken parmesan, or "chicken parm" as it is affectionately referred to, should be slapped between two slices of bread and eaten like a sandwich.  I simply prefer it on a plate with pasta and a side of garlic bread -- I feel the same way about meatballs.  AND, along the same lines and in the same manner that meatballs got taken away from spaghetti and transitioned to the incredible, edible Italian-American meatball sub, many folks, a few of them in my own family, do not subscribe to my opinion on this point.  

Pollo alla parmigiana:  Chicken- parmigiana, parmesan or parm.

Like its predecessor eggplant parmesan, and its cousin veal parmesan, chicken parmesan is an Italian meal familiar to many living outside of Italy.  For example: Italian-Australians are as fond of it as Italian-Americans, where home cooks, fine-dining restaurant chefs and fast-food eateries take some creative license with it to offer their own variations of the dish (a thinly-sliced or lightly-pounded chicken breast that gets coated in breadcrumbs then baked,  pan-fried or sometimes deep-fried until crispy. A combination of mozzarella and parmesan cheeses get melted over the top followed by a drizzle of tomato sauce and a basil-leaf garnish.  Interestingly, the dish typically doesn't contain as much parmesan cheese as the name would lead one to believe -- it gets its name from the the Italian region of Parma, where it's said the dish hails from.

In the United States, the dish originated in the Northeast.  Recipes were created by Italian-Americans and Italian immigrants looking to take advantage of America's affordable meat market by incorporating chicken into parmigiana.  By the early 1950's, it, was a popular menu item in almost all Italian-American restaurants.  A recipe, using frozen fried chicken patties or cutlets and other processed foods, was published in the 1953 issue of The New York Herald Tribune, which became trendy with the average home cooks of the era.  A decade later, in 1962, a recipe for real-deal chicken parmigiana was featured in The New York Times, and, the rest is history. 

"When ya can't beat 'em, join 'em", so, here I am, making my own kick-ass version of this popular submarine sandwich.  There's more, I'm taking my own creative license (as I should).  I'm batter-dipping and deep-frying my chicken, and, assembling my sandwiches on garlic bread.

My choice of bread crumbs, & why I batter-dip & deep-fry.

Why in the name of crunchiness would anyone want to continue to use old-fashioned breadcrumbs to make parmigiana if they knew about panko?  They wouldn't.

Meet the first change I made to this classic recipe.  "Panko" is the Japanese word for "bread crumbs", and theirs are considerably crispier and crunchier than our Western ones.  Whats more, they absorb less grease, more flavor and stay crispy a lot longer.  This simple substitution is a game changer.

The ties that bind.  After a showdown between the traditional watery egg-milk mixture vs. a trendy beer batter, the beer batter won hands-down.  In fact, it wasn't even a competition.  Who wouldn't want a super-crunchy coating that doesn't fall off or separate from the parmigiana afterwards?  No one.  

My beer batter doesn't use ordinary all-purpose flour either.  I added pancake mix to the new playbook too. Having fun so far?

In my humble opinion, God put deep-fryers on this earth for a good reason and I now believe that parmigiana might have been at the top of his list -- 'tis true.

Put away that skillet and enjoy the mess-free ease of how this relatively inexpensive (about $60.00) countertop appliance regulates temperature and perfectly cooks each piece of parmigiana. Who wants a crunchy, crispy, stay-put coating on a succulent, moist and juicy piece of chicken or veal parmigiana?  Of course, we all do.

Who wants a stovetop full of grease spatters and a ton of cleanup?  Not me, but this choice remains yours.

Use breast tenderloins & tenderize the tenderist part of the chicken.

For about $14-$15 at any of my local markets, I can purchase a "value pack" of 6-pounds chicken breast tenderloins, It contains approximately 30 tenderloins, which when breaded and deep-fried, are good-sized cutlets -- one or per two person.  Once I get them home, I arrange them side-by-side, on a large cutting board, between two sheets of plastic wrap.  Using the flat-side of a meat mallet, I lightly-pound them, with "lightly" being the key word here -- do not smash them to smithereens.   Start-to-finish, this process takes less than five minutes and renders them fork tender.  

Tip from Mel:  No matter how many I need for the recipe, sometimes just ten or twelve, I always pound them prior to freezing for future use -- they thaw quickly and are ready in use in minutes.

Set up a deep-frying assembly line (left to right):

Chicken tenderloins, prepped as directed above.

One 8" x 8" x 2" dish containing 2 cups dry pancake mix.

One loaf-pan containing 2 1/2 cups pancake mix whisked with 22 ounces beer (Note:  Beer lends wonderful flavor with yeasty undertones to the breading.  That said, if I can't convince you that the heat of the deep-fryer will evaporate all the alcohol, feel free to substitute club soda.)

One 8" x 8" x 2" dish containing 2, 8-ounces boxes panko breadcrumbs.

Deep-fryer w/corn or peanut oil heated to 375° according to manufacturer's specifications.

Misc:  forks, 3-minute timer, wire cooling rack, paper towels, sea salt grinder.

~ Step 1.  When everything is measured and in place, whisk together the pancake mix and beer (or club soda). Set aside for about 5 minutes before starting the frying process. This will give the batter time to thicken a bit, to a drizzly consistency.  If at any point during the frying process (even at the outset) if the batter seems or gets too thick, whisk in a little more beer (or club soda) to maintain a very drizzly consistency.

~ Step 2.  This step is actually optional, so skip it if you like.  When it comes to chicken cutlets, I prefer the texture of my panko (Japanese-style breadcrumbs) to be less coarse.  To make that happen:

Place panko in the work bowl of a food processor fitted with the steel blade.  Using a series of 50-60 rapid on-off pulses, process these super-crispy breadcrumbs to finer crumbs.

Fry Baby Fry -- It's all about Fearless Frying.

~Step 1.  Working in batches of 2 tenders at a time, dredge each pair in the dry pancake mix to coat it on all sides.  Note:  I fry 2 at a time because that is what fits comfortably in the basket of my fryer without overcrowding it.  Next, move up the assembly line, and, one-at-a-time dip each tender into the batter.  As you lift each one out of the batter, hold it over the bowl for a second or two, to allow the batter to drizzle back into the bowl.  As you batter dip each tender, place it into the dish of panko. Dredge both of the cutlets in the panko ASAP.

~ Step 2.  One-at-a-time, and with the aid of a fork, carefully lower the pair of breaded tenders down into the 375° oil and into the fryer basket.  Close the lid and allow tenders to deep-fry for 3-3 1/2 minutes.  Tenders will be a beautiful golden brown and just cooked through.  Do not overcook -- residual heat will continue to cook them.

~ Step 3.  Open fryer lid and slowly lift basket up and out of deep-fryer. Transfer tenders to a wire rack in a baking pan that has been lined with paper towels.  Tip:  To transfer the tenders, simply tilt the basket onto its side directly over the rack.  Using tongs is a mistake -- it's an easy way to damage their crust.  Once out of the fryer, immediately sprinkle tenders with freshly ground sea salt and repeat this process until all tenders are breaded and fried.

Assembling & baking the chicken-parm garlic-bread subs.

For 4, 6"-6 1/2" chicken parmigiana sub sandwiches (listed in order of assembly):

4, 6"-6 1/2" high-quality submarine/hoagie-type rolls, your favorite brand

a great garlic bread spread for great garlic bread, preferably homemade, prepared in advance of baking the chicken parmesan (Stir together: 1 1/2 sticks room temp salted butter, 1 tablespoon olive oil, 1 tablespoon garlic powder, 1 teaspoon dehydrated minced garlic, 1 teaspoon Italian seasoning blend, 1/4 teaspoon sea salt, 1/4 teaspoon white pepper, 4 tablespoons finely-grated Parmigiano-Reggiano cheese.) 

8  slices deli-style, sliced provolone cheese

a sprinkling of Italian seasoning blend

a sprinkling of red pepper flakes

6  batter-dipped, panko-crusted, deep-fried chicken tenders, warm or at room temperature, cut in half lengthwise to form 12 chicken fingers (3 per sandwich)

1/3-1/2 cup shredded mozzarella cheese, or, 2 slices deli-style mozzarella cheese 

1-1 1/2  cups marinara sauce, preferably homemade, or your favorite store-bought brand

2  tablespoons finely-grated Parmigiano-Reggiano cheese

chiffonade (a French word meaning "thin-strips" or "little ribbons") of fresh basil leaves, for garnish

~Step 1. To assemble the sandwiches, use a serrated bread knife to slice the rolls, placing each one on an aluminum foil sheet as you work.  Slather both sides of the open-faced roll with a generous coating of the garlic bread spread.  Gather the foil up to form a loose, wide-open-at-the-top packet and place packets 5 1/2" under preheated broiler for 1 1/2-2 minutes, until bubbly and golden.  Remove from oven.  Arrange 2 slices of provolone over each roll and lightly season with a sprinkling of Italian seasoning blend and red pepper flakes.  Reset oven to bake at 350º.    

~Step 2.  Slice chicken tenders in half lengthwise, to form thin strips (chicken fingers).  Arrange 3 strips/fingers in the center of each roll.  Top tender strips with either 2 slices sliced mozzarella or 1/3-1/2 cup shredded mozzarella cheese, your choice.  Gather the foil up and around each sandwich and form a tight seal.  Bake on center rack of 350º degree oven for 8-9 minutes. Remove from oven, unwrap and top each sandwich with 4-6 tablespoons marinara sauce, a sprinkling of parmesan cheese and a light chiffonade of fresh basil leaf garnish.  Serve ASAP.

Crispy garlic-bread, gooey cheese, tender parm, sauce & basil:

There's no right or wrong way to eat a chicken parmigiana sub:

Not Your Mama's Chicken-Parm Garlic-Bread Subs:  Recipe yields 4 hearty and hot chicken parmigiana sub sandwiches.

Special Equipment List: plastic wrap; cutting board; flat-sided meat mallet; 2, 8" x 8" x 2" baking dishes; 9" x 4" loaf-type dish; tongs; deep-fryer; wire cooling rack; paper towels; aluminum foil sheets; serrated bread knife

Cook's Note: In my food world, there is  no right or wrong way to make or eat any Italian-style sub -- they're pretty straightforward.  In my recipe for  ~ The Incredible Edible Caprese Chicken Meatball Sub ~ my ground chicken meatballs are infused with lots of onion, garlic, basil, egg and fresh Italian-bread crumbs.  What do they do?  They add the requisite moisture and full-throttle flavor to an otherwise dry, rather tasteless, lackluster protein.

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)

~ Tex-Mex Chipotle Beef and Chorizo Meatball Subs ~

Who doesn't love a meatball sandwich -- I know I do.  Besides a high-quality roll, a well-constructed meatball sub only requires three components:  tender meatballs, a great melting cheese and a savory sauce.  Culinarily, the meatball sandwich is, understandably and correctly, associated with Italian-American fare, with meatballs being a spinoff of meatloaf, which is an all-American invention.  In turn, my Southwestern-Style meatballs, are a spinoff of my Mexican-style beef and chorizo meatloaf (but should not be confused with Mexican albóndigas (albóndiga is the word for meatball in Spanish), which contain rice, not a bread product, as a binder.          

It's worth mention that aside from the bright-to-tawny red color, Mexican chorizo and Spanish chorizo are not the same, so, purchase with precision.  Mexican chorizo is a fresh, ground-pork sausage with spices added, ranging from mild to spicy -- sold loose or in a casing, it is raw and must be cooked before eating it. Spanish chorizo is a dried and fully-cured or semi-cured chopped-pork sausage with spices added, ranging from mild to spicy -- sold in a casing, fully-cured is fully-cooked and can be eaten as is, while semi-cured requires cooking prior to eating.

Ground beef + chorizo = Mexican-Style meatball perfection.

For 6-61/2 dozen meatballs*:

2-2 1/2  pounds lean or extra-lean ground beef (85/15 or 90/10)

1  pound ground Mexican chorizo sausage

2  extra-large eggs, lightly beaten

4  ounces saltine crackers (1 sleeve of crackers from a 1-pound box), crumbled by hand into small bits and pieces, not processed to crumbs.

1  cup milk

3  tablespoons salted butter

3/4-1 cup whole corn kernels, shaved from cooked or grilled corn on the cob, or, well-drained canned corn kernels

3/4-1  cup thin-sliced green onion, white and light green parts only

3/4-1 cup small-diced green bell pepper

3/4-1  cup small-diced red bell pepper

1/2-3/4  cup minced, fresh cilantro leaves and some tender stems

1  tablespoon chili powder

1  tablespoon ground cumin

2  teaspoons sea salt

1 1/2-2  teaspoons coarsely-ground black pepper

no-stick cooking spray, for preparing loaf pans

~Step 1.  Place ground beef in a large bowl.  If the sausage is in casings, remove the casings then place the sausage in the bowl with the ground beef.  Using a fork, lightly beat the eggs and add them to the meat.  Using your hands (it's the most efficient), thoroughly combine the two.

~Step 2.  Using your fingertips, crush the crackers into small bits and pieces, letting them fall into a medium mixing bowl as you work. Add the milk and stir to combine. Set aside about 5 minutes, stirring occasionally, to allow the crackers to absorb all of the milk.  The mixture will be thick, chunky and pasty -- just perfect.  Add the cracker mixture to the meat/egg mixture, and once again, using your hands, thoroughly combine.

~Step 3.  In a 10" skillet melt butter over low heat. Add the corn kernels along with the bell peppers and green onion.  Season with the chili powder, cumin, salt and pepper. Adjust heat to medium- medium-high and sauté until peppers are softened but still crunch-tender, 3-4 minutes.  Stir in the cilantro, remove from heat and cool 30 minutes.

~Step 4.  Add the cool but still-warm vegetable mix to the meat mixture.  Using your hands, thoroughly combine -- thoroughly!

~Step 5.  Line a 17 1/2" x 12 1/2" baking pan with parchment, then place a wire rack atop the parchment.  Using a 1 3/4" ice-cream scoop as a measure to portion the meat mixture, roll each portion between the palms of your hands, placing the meatballs atop the wire rack as you work.  Bake meatballs on center rack of 350° oven 25-28 minutes.  Remove from oven, and assemble sandwiches as directed below.

*Note:  This recipe is written to make a lot of meatballs (6-6 1/2 dozen).  Feel free to cut the recipe in half, but, know they freeze great.  At this point, I always use what I need (1/3-1/2) and freeze the rest to have on-hand for one or two additional weeknight meatball-sandwich meals. 

For my easy spicy-tomato & chipotle-chile chili sauce:

For the sauce:

2  tablespoons corn oil

1  cup diced yellow or sweet onion

4  large garlic cloves, run through a press

1/2  teaspoon ancho chile pepper

3/4  teaspoon Mexican-style oregano

1  teaspoon ground cumin

1/2  teaspoon sugar

1/2  teaspoon sea salt

1  14 1/2-ounce can fire-roasted tomatoes, undrained

2  whole chipotle chile peppers in adobo, plus 1-2 tablespoons sauce from can, to taste

1/4  cup minced, fresh cilantro leaves, some stems are ok

~ Step 1.  In a 1 1/2-2-quart saucepan, heat the corn oil over medium- medium-high heat.  Add the diced onion, pressed garlic, ancho chile pepper, Mexican-style oregano, ground cumin, sugar and salt.  Give the ingredients a thorough stir.  Adjust the heat to sauté gently, until onion is softened, 5-6 minutes.

~Step 2.  Add the fire-roasted tomatoes, two whole chipotle chiles and 1 tablespoon sauce from can of peppers.  Stir to combine and adjust heat to simmer gently and steadily, 5-6 minutes. Reduce heat to low, then taste.  For more heat, add another tablespoon sauce from chipotles.

~Step 3.  Stir in the minced cilantro, adjust heat to a gentle simmer and cook for 1-2 more minutes.  Turn the heat off or remove from heat completely.  With the aid of a stick blender (also called an immersion blender), process the sauce to semi-chunky texture.  If you do not have a stick blender and are using a conventional blender, cool the sauce 1 hour prior to processing.  Transfer sauce to food storage container(s) and keep stored in refrigerator.  Reheat gently in the microwave.  Sauce freezes well.

To assemble & bake the Mexican-style meatball sandwiches:

For the sandwiches:

6  6"-6 1/2" submarine/hoagie rolls, the best available, your favorite brand

18-24  slices jalapeño pepper-Jack cheese

2 1/2  dozen meatballs, from above recipe

1 1/2  cups chipotle-chile chili sauce, from above recipe

minced cilantro leaves, for garnish

~Step 1.  To assemble the sandwiches, use a serrated bread knife to slice the rolls, placing each one on an aluminum foil sheet as you work  Place 3-4 slices of cheese in each roll, to generously cover and protect the soft bread on both sides -- from the sauce that will come later.  Slice 2 meatballs into thirds and place them flat in the bottom of each roll.  Place 4 meatballs atop the meatball slices on each sandwich.  Gather the foil up and around each sandwich and form a tight seal.

~ Step 2. To bake and serve the sandwiches, place sandwiches, side-by-side on center rack 350º oven for 12-15 minutes. Remove from oven. Remove the foil and drizzle chipotle-chile chili sauce over the meatballs, to taste, without drenching the sandwich in sauce -- be aware, this sauce is quite spicy.  Garnish each sandwich with minced cilantro leaves and serve immediately (with additional sauce to the side if desired).

A crispy roll, gooey cheese, tender meatballs & spicy sauce: 

There's no right or wrong way to eat a meatball sandwich:

Tex-Mex Chipotle Beef and Chorizo Meatball Subs:  Recipe yields approximately 6-6 1/2 dozen meatballs/3 cups sauce/enough for 18 sandwiches.

Special Equipment List: fork; 1-cup measuring container; cutting board; chef's knife; 10" nonstick skillet; nonstick spoon or spatula; 17 1/2" x 12 1/2" baking pan; parchment paper; wire cooling rack; 1 3/4" ice-cream scoop; serrated bread knife; aluminum foil sheets

Cook's Note:  In my food world, there is  no right or wrong way to make a meatball sandwich -- they are pretty straightforward.  In my recipe for  ~ The Incredible Edible Caprese Chicken Meatball Sub ~ my ground chicken meatballs are infused with lots of onion, garlic, basil, egg and fresh Italian-bread crumbs.  What do they do?  They add the requisite moisture and full-throttle flavor to an otherwise dry, rather tasteless, lackluster protein.  

"We are all in this food world together." ~ Melanie Preschutti

(Recipe, Commentary and Photos courtesy of Melanie's Kitchen/Copyright 2019)