Lunchbreak: Meatball sandwiches from The Butcher’s Tap

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The Butcher’s Tap
3553 N. Southport

Meatball Sandwich

The Butcher’s Tap Meat Sauce

1 Spanish onion
8 ounces of pepperoni slices
8 ounces of ham and salami ends and pieces
48 ounces of tomato sauce
1 ounce fresh basil
1 Tablespoon dried oregano
1 Tablespoon salt and pepper

Dice meat and onions and saute in pot. Add oregano, salt and pepper. Add tomato sauce and simmer for 30 minutes.

The Butcher’s Tap Meatballs

6 pounds of ground burger meat
2 1/4 cups Japanese bread crumbs
12 ounce grated parmesan cheese
6 eggs
12 ounce of minced pepperoni slices
6 Tablespoons basil leaves finely chopped
3 teaspoons dried oregano
3 teaspoons pepper
3 tablespoons salt
3 teaspoons granulated garlic

Combine all ingredients and using a 2-ounce scoop, scoop meatballs, roll and place on sheet pan. Bake in oven at 375 until cooked through.

Meatball Sandwich

fresh, French bread
5 meatballs
3 ounces of meat sauce
1 ounce arugula
2 slices provolone cheese
1 Tablespoon parmesan cheese
garlic butter

Butterfly bread for sandwich, brush with garlic butter and toast the bread on flattop or pan.
Place provolone, arugula on bread, top with meatballs and sauce. Sprinkle with parmesan cheese and serve with handmade potato chips.


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