Italian meatball sandwiches

1 serving


Heat the olive oil in a frying pan, add the finely chopped onions, crushed garlic, skinless chopped tomatoes, tomato paste and dried basil. Simmer over a low heat until thickened. Cut the baguette into 4 parts, cut each part in half. Remove the baguette flesh, make it, mix with ground beef, salt, pepper and mix. Roll 12 balls from the prepared mass and fry in vegetable oil until a ruddy crust forms. Spread the pieces of baguette on the inside with two-thirds of the butter, grease with half the tomato sauce on top, then place the meatballs and pour over the remaining sauce. Cut the cheese into slices, put half on meatballs with sauce. Connect and press the halves of the baguette. Grease on top with the remaining butter and lay the second half of the cheese. Wrap the sandwiches in oiled foil, bake in an oven preheated to 190 degrees, 20 minutes, then unfold the foil and bake the sandwiches for about 10 more minutes, until crisp. When serving, garnish with basil greens.