[unable to retrieve full-text content]If you’re not set up for grilling or the weather doesn’t permit, a cast-iron grill pan will also do the trick for making these spicy, gingery, umami-packed meatballs.
Wrap entire hoagie tightly in plastic wrap, then cut crosswise into 4 even sections. (The plastic wrap acts sort of like a girdle, holding in all of the meat, cheese, and veg so that they won't fly out you slice smaller segments. It also acts as insurance in case the parchment paper gets damp.) If you're taking your sandwich out into the world, wrap again in plastic or return to bag or sleeve that bread came in to hold it all together for easy transporting.
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