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 Meatball & Mustard Sandwich

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Cook Mode

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Servings

servings

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
salt, pepper, garlic powder as needed
1 tablespoon butter

Directions

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.
Slice open the ciabatta bread and lay on a baking sheet cut side up. Toast under the broiler for a minute, or until barely toasted. Remove from the oven and 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.
Close the sandwich and rub with the top with a little butter and a sprinkle of garlic powder. Repeat with the other ciabatta and remaining ingredients.
Place the sandwiches on a sheet tray and toast under the broiler on the lowest oven rack for 2 minutes or until the cheese is melty, watching closely so it does not burn. Remove from the oven, cut in half, and dip in more mustard if desired.