GMA Recipe: Sausage Meatball Po-Boy Sandwiches

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Sausage Meatball Po-Boy Sandwiches
From chef and author Emeril Lagasse
January 28, 2005

Make this recipe and enjoy a hearty meal tonight and get the best Sausage Meatball Po-Boy Sandwiches the next day.

Ingredients

1 large loaf French or Italian bread

2 tablespoons vegetable oil

2 yellow onions, thinly sliced lengthwise

2 green bell peppers, cored, seeded and cut into 1-inch strips

1 teaspoon Emeril's Original Essence

8 teaspoons mayonnaise, optional

One-half recipe Meatballs and Red Gravy, gently reheated

1/2 pound Mozzarella cheese, grated

1/2 cup grated Parmesan or Pecorino-Romano cheese

Directions

Preheat the oven to 300°F. Line a large baking sheet with aluminum foil and set aside.

Wrap the French bread in aluminum foil and place in the oven until warmed, about 10 minutes. Remove from the oven and increase the heat to broil.

Heat the oil in a large skillet over medium-high heat. Add the onions and peppers and cook, stirring, until softened and starting to brown around the edges, 6 to 7 minutes. Remove from the heat and season with the Essence.

Slice the warm French bread crosswise into 4 portions, and then cut each piece in half lengthwise.

Spread the inside of each bread slice with 1 teaspoon of the mayonnaise, as desired. Spoon half of the red gravy onto the bottom halves of the bread and top with the meatballs. Top the meatballs with the onions and peppers, and then the grated cheeses and the remaining red gravy.

Place the filled sandwich bottoms on the prepared baking sheet and broil until the cheeses are hot and melted, 1 to 2 minutes.

Remove from the oven and top with the remaining French bread halves. Serve immediately.

Serves 4 generous sandwiches.

Recipe courtesy of Emeril Lagasse copyright © 2005.