We both grew up in different parts of New York, where Italian sandwiches are always called heroes. We happened to have a fresh baguette and all the fixings at home the other day, so at lunchtime a hero sandwich was on the menu. We warmed the meatballs and sauce in a small pot. Then we spread a layer of sauce on the bottom piece of bread before arranging sliced meatballs on top. The real key was melting the cheese separately. We put slices of fresh mozzarella in a non-stick pan set over medium heat. The cheese sizzled and kicked out some whey. It then started oozing and becoming pliable. We were able to pour the whey out over the inside of the top layer of bread, a sandwich moisturizer, and then pull the long stretch of cheese across the meatballs. Then we added some fresh arugula and covered it all with the top of the baguette. By isolating the cheese melting process we were able to assemble the ingredients more efficiently and create a delicious sandwich where each element retained it's own personality while melding into the greater whole.
Years Past
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