Tuscan Chicken Meatball Sandwich

By ctaubenheim

momontmieout.com

Ingredients

• SUN DRIED TOMATO MAYO
• 2 Tbsp Mezzetta Sun Ripened Dried Tomato Pesto (need to add more for
• flavor)
• 1/4 cup mayonnaise
• CHICKEN MEATBALLS
• 1 lb ground chicken
• 1 egg, lightly beaten
• 2 Tbsp Mezzetta Sun Ripened Dried Tomato Pesto (need to add more)
• 1 Tbsp Mezzetta Savory Garlic Everything Spread (need to add more)
• 2 Tbsp chopped fresh parsley
• 1/2 cup Italian Seasoned Bread Crumbs
• 1/2 cup grated Parmesan Cheese
• 1 Tbsp olive oil
• ROLLS
• 4 French Rolls, Split (scoup out a little of bread down thru center
• 4 Tbsp Mezzetta Savory Garlic Everything Spread (need to add more)
• 8 slices provolone cheese

Preparation

Step 1

SUN DRIED MAYO
Combine Dried Tomato Pesto and mayo. Refrigerate until ready to use.

CHICKEN MEATBALLS
Preheat oven to 350. Combine ground chicken, egg, tomato pesto, savory garlic spread, parsley, bread crumbs and parmesan cheese, mixing just until combined. Lightly oil or spray a baking sheet. Use a cookie scoop to scoop out 20-24 meatballs and place on baking sheet. Lightly brush tops of meatballs with olive oil and bake for 15 minutes. Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside. Spread a Tablespoon of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices provolone cheese. Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted. Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to "stick" and not roll around. Top with sun dried tomato mayo and additional chopped parsley if desired.