Chicken Meatball Submarine with Tomato Sauce and Cheese Gratin

Ingredients

• 1 bag chicken meatballs with tomato basil sauce (ready-to-use)
• 2 submarine sandwich rolls
• Garlic butter for spreading inside breads
• 500 ml (2 cups) arugula
• 15 ml (1 tablespoon) olive oil
• 15 ml (1 tablespoon) balsamic vinegar
• 200 ml (1 ½ cups) grated mozzarella cheese
• 80 ml (⅓ cup) chopped pickled bell pepper
• Salt and pepper to taste

Preparation

1. Preheat your oven to 180°C (350°F).
2. Open the submarine buns and generously spread the inside with the garlic butter.
3. In a bowl, toss the arugula with the olive oil and balsamic vinegar. Season to taste with salt and pepper. Set aside.
4. Heat the chicken meatballs with tomato sauce in a saucepan over medium heat until heated through.
5. Arrange the warmed chicken meatballs in the buns. Add the chopped marinated peppers on top, then sprinkle generously with grated mozzarella.
6. Place the sandwiches in the oven for around 10 minutes, or until the cheese is melted and gratinated.
7. Remove from the oven, add the vinegared arugula to the inside of the sandwiches, close the loaves and serve immediately.

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