Chad came home for lunch and I excitedly asked him if he wanted me to make a turkey meatball sub for him with the leftover turkey meatballs we had (the idea had come to me the other day while cooking the meatballs so this excitement was just about at it’s peak after marinating in my head for the past day and a half).
He agreed (probably just to shut me up), and then had to eat it while I sat five inches from his face the entire time asking him how good it was.
Luckily he’s nice and gave me all the enthusiasm he could between each bite.
Either he’s a really good actor, or I was just way too excited about this idea (I’m guessing the latter, no offense to your acting skills Chad) because after he left and I began thinking about my lunch choice…all I could think about was that darn meatball sub.
Knowing I’d NEVER be able to finish a full sub stuffed with meatballs, mozzarella and marinara, I decided to make a more Cait’s Plate-friendly version for myself.
Open Faced Turkey Meatball Sandwich.
I pulled out a big old slice of Trader Joe’s 100% Whole Wheat Sourdough that I enjoyed so much yesterday and topped it with Trader Joe’s Tomato Basil Marinara, the remaining turkey meatballs and reduced fat mozzarella cheese.
Popped into the oven (set to “BROIL”) until the cheese turned gooey and toasted and viola!
A excellent little lunch if you ask me.
Filling, but not overly so, and perfectly complimented with a side salad –
Mixed greens, baby carrots and avocado topped with Annie’s Balsamic.
But not as delicious as that darn meatball sandwich…
Time to hit the books!