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Italian Supper Sandwich

This baked sandwich is so good—and the bonus is you can make the meatballs and sauce ahead. Try it for a Super Bowl party or other get-together. —Patricia Cornell, Burlington, Kentucky
  • Total Time
    Prep: 40 min. Bake: 20 min.
  • Makes
    6 servings


  • 4 cups tomato juice
  • 1/2 cup water
  • 1/3 cup tomato paste
  • 1 tablespoon dried minced onion
  • 1-1/2 teaspoons dried basil
  • 1/2 teaspoon sugar
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon paprika
  • 1/16 teaspoon cayenne pepper
  • 1 loaf (1 pound) Italian bread
  • 2 tablespoons butter, softened
  • 1 package (12 ounces) frozen fully cooked Italian meatballs
  • 1/4 cup shredded Parmesan cheese


  • Preheat oven to 425°. In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, 30-40 minutes, stirring occasionally.
  • Cut top third off of bread but not all the way through; hollow out top and bottom, leaving a 1-in. shell. Spread with butter.
  • Add meatballs to sauce; heat through. With a slotted spoon, transfer meatballs into the loaf. Sprinkle with cheese; replace bread top. Wrap loaves in foil. Bake until heated through, 20 minutes. Let stand for 5 minutes before slicing. Warm remaining sauce; serve with sandwiches.
Nutrition Facts
1 each: 462 calories, 20g fat (10g saturated fat), 40mg cholesterol, 1407mg sodium, 52g carbohydrate (9g sugars, 4g fiber), 20g protein.

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