New Guardian Food show FEED with Jimi Famurewa travels the UK in search of its favourite food trends. This epic ciabatta melt is Jimi’s ode to the American-Italian sub
This recipe combines the influence of an enjoyably fiery Calabrian chilli chicken parm sandwich I had at Bada Bing in Manchester and the meatball sub I enjoyed at Belly of the Beast in Newcastle.
The key adaptations here are the flattening of the meatballs to sit snugly in the ciabatta; the smoked garlic butter that gives you a garlic bread lid; and the Jersey Shore deli-style combination of Sainsbury’s Taste the Difference Calabrian chilli and fennel pasta sauce with grilled mozzarella. Don’t skip the shredded lettuce as it adds much-needed freshness and texture.
500g Sainsbury’s British 6% fat chicken mince
50g panko breadcrumbs
3 tsp Sainsbury’s Italian herb seasoning
100g Sainsbury’s Taste the Difference parmigiano reggiano cheese, grated1-2 tsp chilli flakes (optional)Olive oil
2 x 340g Sainsbury’s Taste the Difference Calabrian chilli and fennel pasta sauce
2 x 400g Sainsbury’s Taste the Difference ciabattas
80g unsalted butter, softened2 cloves Sainsbury’s Taste the Difference smoked garlic, peeled and finely chopped2 x 125g Sainsbury’s Taste the Difference buffalo mozzarella, drained½ Sainsbury’s Taste the Difference sweet romaine lettuce, finely shredded
In a large mixing bowl, add the chicken mince, panko breadcrumbs, two teaspoons of Italian herb seasoning, half of the grated parmigiano reggiano, chilli flakes if using and a pinch of salt and pepper. Mix until well combined, shape into 16 small balls then press down so they’re puck shaped.
Heat a large wide-based pan over medium high heat with a generous drizzle of olive oil. Once hot, add the chicken meatballs and cook for 8-10 minutes or until golden all over and cooked through. Once cooked, stir in the pasta sauce and remove from the heat.
Halve the ciabattas horizontally, then place all four pieces, cut-side up, on to a baking tray. Heat your grill to medium.
Mix together the softened butter with the chopped garlic, one teaspoon of olive oil and the remaining teaspoon of Italian herb seasoning. Spread this butter on the cut sides of the two sandwich tops.
Evenly spread the meatballs and sauce across the two bases. Top generously with torn mozzarella and the remaining parmigiano reggiano.
Keeping the sandwiches open, grill for 3-4 minutes or until the cheese has melted and the garlic butter has browned.
Carefully remove the open sandwiches from the grill then leave to cool for 1 minute. Sprinkle the meatballs with some of the shredded lettuce then close the sandwiches up, halve and enjoy!
Shop the full range of Sainsbury’s Taste the Difference ingredients
Watch the full episode of FEED with Jimi Famurewa on YouTube and the Guardian