Galbani® Sensationally Spicy Meatball Sub

Galbani® Sensationally Spicy Meatball Sub


  • 3 Meatballs, cut in half
  • 4 oz. Marinara
  • 1 tsp. Calabrian chili paste (or ½ tsp. red pepper flakes)
  • 2 3–4 in. Slices ciabbata bread
  • 1 tsp. Extra virgin olive oil
  • 2–4 oz. Galbani Provolone, sliced
  • 2–4 oz. Galbani® Thin Sliced Fresh Mozzarella
  • Arugula, for garnish


  1. In a pan, add Calabrian chili paste (or red pepper flakes) to marinara and, stirring, bring to a simmer.
  2. Add the meatball halves to the sauce and simmer on a low flame, covered, until nice and hot.
  3. Toast the slices of ciabatta bread lightly on both sides. Place one of the toast slices on a baking sheet and brush both with olive oil.
  4. Arrange the slices of Provolone on one slice of the toasted bread. Then, carefully spoon the meatball halves evenly on top of the cheese, compressing them slightly.
  5. Place Mozzarella slices on top, covering the meatballs.
  6. Place in preheated oven for 2 minutes until cheese is slightly melted.
  7. Remove from oven and move carefully to a serving plate with a spatula, taking care not to lose the melted cheese on top.
  8. To serve, garnish the sandwich with crisp arugula leaves, and add the second toast slice on top. Serve with extra marinara sauce on the side for dipping, if desired.

Donatella Arpaia

Donatella Arpaia is a chef, restaurateur, entrepreneur, and mother. She has built an empire of successful restaurants drawing on the skills, passion, methods, and love for food she learned from her family.

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