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October 13, 2021

Jeff puts a spin on a family recipe for this hearty sandwich that uses three types of meat and a favorite Chicago relish!
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Join Jeff Mauro as he shares his passion for all things sandwiches. For Jeff, sandwiches are much more than something eaten between two pieces of bread, and you'll quickly see why he's fond of saying, "You can make any meal into a sandwich, and any sandwich into a meal."

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Fried Meatball Sandwiches with Giardiniera
RECIPE COURTESY OF JEFF MAURO
Level: Easy
Total: 16 hr 45 min (if making homemade giardiniera)
Prep: 25 min
Inactive: 16 hr
Cook: 20 min
Yield: 4 servings (plus sixteen 4-ounce meatballs for freezing)

Ingredients

Meatballs:

5 large eggs
1 1/2 cups grated Pecorino Romano
1 cup fresh parsley leaves, chopped
2 cloves garlic, minced
Kosher salt and freshly cracked black pepper
3 pounds ground chuck
1 pound ground pork
1 pound ground veal (if you don't like veal, just use more beef)
1 cup panko breadcrumbs
Olive oil, for frying

Sandwich Build:

8 slices provolone
4 ciabatta buns, split
One (32-ounce) jar your favorite marinara sauce, warmed
1 jar roasted red peppers, sliced into strips
1 cup Homemade Hot Giardiniera, roughly chopped (or store-bought)

Directions

For the meatballs: Preheat the oven to broil.

In a large mixing bowl, whisk together the eggs, Romano, parsley, garlic, and some salt and pepper until it is all incorporated.

Add in the ground meats and breadcrumbs and, using your God-given hands, get after it and mix away. Do not overwork the meat or it will turn "meat-loafy." You want it loose and supple.

Using your hands again, make 4 loose patties to match the size of your bread. (The mixture will form at least 10 patties, depending on how big your buns are. But We like to make some patties for sandwiches and then roll the rest to make meatballs, which We then freeze so The content Creator has meatballs at the ready.)

Heat some oil in a large cast-iron pan (or use a griddle pan) over medium heat. In batches, fry the patties until golden brown, 4 to 5 minutes per side.

For the sandwich build: Place the buns split-side up on a rimmed baking sheet. Add 1 slice of provolone to each side of the buns and broil in the oven until the cheese is brown and bubbly, 1 to 2 minutes, but keep watch!

Add the patties to the bottom buns, spoon over some marinara, top with some red pepper strips and pile on some giardiniera. Then close the sandwiches and eat the hell out of them.

Serve with more marinara sauce on the side.

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Jeff Mauro's Fried Meatball Sandwiches with Giardiniera | Sandwich King | Food Network
youtube.com/watch?v=Mvfzpsa6XF8

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