Living in San Diego means being influenced by Mexican cooking. Each street corner seems to sport a Mexican fast-food joint. Our cooking regularly employs cilantro and salsa, bothView Post of which can be tasty new ingredients to familiar meals. In this sandwich, we use both, and with the French bread, this becomes an international affair. Danish meatballs (frikadeller), Italian mozzarella, cilantro and salsa, made by a Dane and a Jamaican living in the US. It is a small world these days.
Meatball Sandwich Recipe
- 1 baguette, about 6 inches long
- 2-3 meatballs (enough to cover entire length)
- 1 large grilled slice of eggplant
- 2 sliced of grilled red pepper.
- 2 tbs salsa
- 3 slices of mozzarella cheese
- 4 roasted garlic
- 1 tbs cilantro
- 2 tbs green pepper
- 2 tbs roasted tomatoes
Cut the baguette in half along the length of the bread and fold it open, but be sure to leave the two sides connected.
On the inside of the top half, spread the roasted tomato, and place the mozzarella on top.
On the inside of the bottom half, spread the roasted garlic, then place the meatballs on top. Cover with the grilled eggplant and grilled red peppers.
Toast the sandwich in a toaster oven until the bread becomes golden brown. Remove, and add the cilantro (optionally chopped), and the green pepper and salsa.
Close the sandwich and enjoy while warm.
