There are plenty of names for these sandwiches—hoagies, subs, grinders—depending on where you’re from. I haven’t traveled much, so I’ll leave the label up to you.
I debated calling them “hoagies” or “subs,” so feel free to use whichever term you prefer.
Whatever you call them, these sandwiches are delicious. You’d never guess they’re healthier than the average meatball sub.
Given the meat-to-bread ratio, Mr. How Sweet is a big fan.
Once I piled on the cheese (and went light on the tomato sauce), I was a fan too.
This week has been full of Italian-style meals.
On Monday, Mr. How Sweet decided to make a large batch of chicken parmesan to snack on during the week. He usually asks me to make these “manly” meals, but this time he did it himself. When I asked if he used my recipe, he claimed I didn’t have one because he thought I’d never made chicken parmesan for him before.
He tends to forget most things—unless it involves NASCAR, horse racing, Hank Williams Jr., or a good steak.
When it came time to make the light chicken meatballs for these sandwiches, I reached for a brand-new bottle of olive oil and found it already half empty.
That’s a lot of olive oil.
Mr. How Sweet followed Bobby Flay’s recipe for chicken parmesan and accidentally used two cups of olive oil instead of one.
And that’s a perfect example of why he doesn’t usually cook for us.
The house smelled like a deep fryer for days and my clothes reeked of oil. I half-jokingly said the humid, oily air was moisturizing my skin.
Chicken Meatballs
1 pound ground chicken
2 tablespoons whole wheat bread crumbs
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 tablespoon Worcestershire sauce
1 tablespoon olive oil
Heat a skillet over medium heat and add one tablespoon of olive oil.
Combine the ground chicken with the breadcrumbs, garlic powder, salt, pepper, smoked paprika and Worcestershire sauce. Form the mixture into meatballs about 1½ inches in diameter. Brown the meatballs in the skillet, turning to cook on all sides, until cooked through—about 10 minutes.
Makes about 8–10 meatballs.
Meatball Hoagies
3 whole wheat buns
3/4 cup tomato sauce
3 ounces low-fat shredded provolone
Place 3–4 meatballs in each bun and top with about 1/4 cup of tomato sauce per sandwich. Preheat the broiler, sprinkle each hoagie with approximately 1 ounce of cheese, and place under the broiler until the cheese is melted and bubbly, about 1–2 minutes.
These hoagies are lighter than Mr. How Sweet’s oil-laden chicken parmesan, and thankfully my house no longer smells like a fryer.