Name: Chicken and Ricotta Meatball Subs with Crunchy Salad
Prep time: 20 min
Cook time: 3 min
Total time: 23 min
Yield: 4 serving(s)
Ingredients: 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; 4 submarine buns, each about 6-inches (15 cm) long; 8 slices provolone cheese; 1/2 recipe chicken and ricotta meatballs (see recipe), cooked and hot

Ingredients

- 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
- 4 submarine buns, each about 6-inches (15 cm) long
- 8 slices provolone cheese
- 1/2 recipe chicken and ricotta meatballs (see recipe), cooked and hot

Preparation

- With the rack in the middle position, preheat the oven to 400°F (200°C). Line a baking sheet with a silicone mat or parchment paper.
- In a large bowl, combine the mayonnaise, lemon juice and garlic. Season with salt and pepper. Add the lettuce, arugula and antipasto or marinated eggplant. Mix well.
- On a work surface, cut the buns in half horizontally without going all the way through to the other side. Open them like a book and place on the baking sheet. Place 2 slices of cheese on each bun. Bake for 3 minutes or until the cheese has melted.
- Fill the buns with the meatballs and salad. Serve with chips, if desired.

Chicken and Ricotta Meatball Subs with Crunchy Salad

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Ingredients

Preparation

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To help you with this recipe

RICARDO Measuring Cups Set