-turkey balls (recipe to follow)
-4 cups good tomato sauce
-string cheese, cut in half (or block mozzarella, -cut into 2x1/2x6" planks)
Heat the tomato sauce and turkey ball in a medium sauce pan over medium-low and let simmer for at least 30 minutes, stirring frequently.
Slice the rolls, brush the sliced sides with olive oil and either broil or fry them in a hot pan until browned and crispy. Set aside.
Heat up a nonstick pan on medium/medium-high (or use the one you fried the roll on) and put two pieces of cheese side by side on it. Let it sit for a couple minutes to brown. While it's browning put some turkey balls on half a toasted roll. When the cheese is brown flip it, brown side up, onto the turkey balls. Top with the other half roll and have at it.
1 lb ground turkey
1/2 cup bread crumbs
1/4 cup chopped onion
2 tbls soy sauce
1/4 tsp salt
1/4 tsp pepper
Thoroughly combine everything in a bowl. Form it into ~2" balls and bake at 400 for 20 minutes. I suggest simmering them in a sauce of some stripe for at least 30 minutes.
A recipe! Finally. Heh. Well, first things first: props. Neither of the main elements of this sandwich are my creations. The turkey ball recipe I got from my brother many years ago and the cheese is from Goldie over at Confessions of a Serial Baker. But lets do this in order, shall we? First, turkey balls.
This is one of those "simple is better" dishes. You'll notice there are few ingredients and practically no herbs or spices. They taste like ... well, turkey balls. Turkey is a big flavor, of course, a little onion and some soy come through. The rest is just kind of umami. Which makes them a great foil for sauces.
Tomato is awesome, clearly. But they would also take well to a Swedish meatball kind of gravy, a white sauce or a spicy barbecue kind of thing. In fact, I'm going to make them in a barbecue sauce kind of thing next time, that would be awesome. But, this time it was tomato.
No step by steps, I was in a rush when I made them. Heh, in fact all these pictures are from the next day. Meatballs in sauce are a rarity in the food photography world in that they look just as good as leftovers as they did when they were fresh. I simmered them in a simple tomato sauce, nothing that I measured out stuff for or anything.
While that was going on I fried my roll. I do suggest frying your rolls, if you aren't overly concerned about calories. Although since it's olive oil that makes it healthy, right? Well, I say it does and I'm on the internet and that makes me an expert. But doesn't that look better than toasted? You know it does.
Now, a burnt cheese puddle. When I saw that post I knew I had to have it on a sandwich. So I did, because I'm like that. It's browned cheese, really. As simple as that, but it makes the sandwich so much better.If you only brown one side the other side adheres to the turkey balls really well. Here's a better look at the joy. Browned cheese is good, I recommend it. What would you put a cheese puddle on?