Ingredients
For the Salad and Dressing
- 1/3 cup (75 ml) mayonnaise
- 1 tbsp (15 ml) lemon juice
- 1 garlic clove, chopped
- 3 cups (180 g) iceberg lettuce, coarsely chopped
- 2 cups (50 g) arugula, coarsely chopped
- 1/2 cup (125 ml) store-bought spicy antipasto or marinated eggplant, drained
For the Subs
- 4 submarine buns, each about 6-inches (15 cm) long
- 8 slices provolone cheese
- 1/2 recipe chicken and ricotta meatballs (cooked and hot) (refer to the Chicken and Ricotta Meatballs recipe)
Instructions
- Make the Dressing: In a small bowl, combine the mayonnaise, lemon juice, and chopped garlic. Mix well until smooth to create a zesty, creamy dressing for the salad.
- Prepare the Salad: In a large salad bowl, toss together the iceberg lettuce and arugula. Add the drained spicy antipasto or marinated eggplant. Drizzle with the prepared dressing and toss gently to evenly coat all the greens and vegetables.
- Assemble the Subs: Slice each submarine bun lengthwise without cutting all the way through. Place 4 slices of provolone cheese inside each bun.
- Add Meatballs: Place the hot cooked chicken and ricotta meatballs evenly into each bun over the cheese slices, allowing the heat from the meatballs to slightly melt the provolone.
- Serve: Serve each meatball sub immediately alongside a generous serving of the dressed crunchy salad for a perfect balance of warm and fresh flavors.
Notes
- Be sure to use the cooked chicken and ricotta meatballs from the referenced recipe.
- If you prefer, substitute the spicy antipasto with marinated olives or roasted peppers.
- For a lactose-free option, choose lactose-free provolone cheese and mayonnaise.
- These subs are best served fresh to enjoy the contrast between hot meatballs and crunchy salad.
- You can prepare the dressing and salad ahead but assemble the subs just before serving to avoid sogginess.
- Prep Time: 20 min
- Cook Time: 3 min
- Category: Sandwiches
- Method: Stovetop
- Cuisine: American
- Diet: Lactose-free
