Meatballs, Recontextualized

The veal-ricotta meatballs were great over pasta the first time around, but I think they were even better as an open-faced sandwich a couple of days later. I cut a fresh Portuguese roll in half, topped each half with meatballs, sauce, and grated Parmesan, and put the sandwiches on the pizza stone, which had been heating for a while in the oven at 400 degrees.

Margy and I had to pause a minute to examine our piping-hot sandwiches; we were unsure of the best way to eat them. A knife would have deflated the roll, which was crisp on the outside but still nice and soft within, but the meatballs seemed like they were piled a bit too high for a simple raise-and-bite. Nope. In the end we just lifted the sandwiches -- carefully -- and bit in. I can't wait to do this all over again.