After making a big pot of my “Moist And Tender Extra-Lean Turkey Meatballs” last week I couldn’t wait to use the leftovers to make this meatball parmesan sandwich.
It’s a quick, simple take on a classic yet again proving that a Clean & Delicious® diet had nothing to do with deprivation.
I used Ezekiel bread as my base because that’s the bread I keep in my house but you can use any wholegrain bread you like or (if you plan in advance) a fresh, delicious roll from your favorite bakery.
This sammie is comfort food at it’s best and perfect for a chilly winter afternoon. Enjoy!
Open Faced Meatball Parmesan Sandwich
Yield: 1 serving
Toast the bread in the toaster and then rub with garlic clove. The garlic will melt right into the toast infusing it with garlicky flavor. Pop the garlic toast into an ovenproof skillet.
Toss the meatballs in the sauce and then lay the meatball halves on top of the bread. Place provolone cheese on top of the meatballs and then pop the whole thing under the broiler until the cheese has melted (this will only take a minute I two).
Remove from the oven and enjoy!
Makes 1 serving.
Calories: 404; Total Fat: 7.9g; Saturated Fat: 3.6g; Cholesterol: 49mg; Carbohydrate: 43.8g; Dietary Fiber: 6g; Sugars: 3.7g; Protein: 34.6g