This sandwich is the ideal I-don’t-feel-like-cooking weekday dinner, that comes together in less than 15 minutes, has minimal ingredients, yet ends with a delicious outcome. This was created in an attempt to forge the fridge yet has now found itself intentionally on our weekday dinner menu. I like to use the Amylu roasted garlic chicken meatballs, but any premade meatball will do – or even a crispy chicken cutlet. The tang of the mustard and sauerkraut work with the toasty ciabatta, and creamy havarti. Next time you see a pack of the meatballs in the store, pick them up knowing there’s more to do than pasta (even though you can never go wrong with pasta).
Melty Mustard & Meatball Sandwich
2025-02-15 06:24:35
Serves 2
A quick and easy sandwich with minimal prep, a few ingredients, yet a delicious outcome.
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Ingredients
- 1 pack Amylu Roasted Garlic Chicken Meatballs
- 2 each ciabatta bread
- Whole grain mustard, as needed
- 1/2 cup sauerkraut
- 1 cup chopped kale
- 4 slices Havarti cheese
- garlic powder, salt, and pepper as needed
Instructions
- Set the oven to low-broil
- Brown the meatballs in either an air-fryer, the broiler, or a saute pan with a drizzle of olive oil. Transfer to a plate and cut the meatballs in half.
- Open the ciabatta bread and toast under the broiler, cut side open, for a minute. You want it to be barely toasted.
- Spread the mustard on each side of the bread, then top with half of the meatballs, half the sauerkraut, and a big sprinkle of kale. Season with a touch of salt and pepper, then top with two pieces of Havarti cheese. Top the sandwich and rub with the top with a little butter and a sprinkle of garlic powder. Repeat with the other ciabatta.
- Put the sandwiches on a small sheet tray and toast under the broiler on the lowest oven rack until the cheese is melty, watching closely so it doesn't burn.
Notes
- I like the roasted garlic meatballs but you can do this with chicken or pork cutlets and it would be just as delicious.
- You can also use Dijon mustard or add some mayo.
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