 Meatball submarine sandwich associated with Italian-American cuisine | |
| Course | Sandwich |
|---|---|
| Place of origin | United States |
| Serving temperature | Hot |
| Main ingredients | Meatballs, bread |
| Variations | Tomato or marinara sauce |
The meatball sandwich is a common sandwich that is a part of several cuisines, including Italian-American cuisine and American cuisine. [1] [2] [3] [4] [5] [6]
The sandwich primarily consists of meatballs, a tomato sauce or marinara sauce, and bread, such as Italian bread, baguette and bread rolls. [5] [6] Cheese such as provolone and mozzarella is sometimes used as an ingredient. [7] [6] Additional ingredients can include garlic, green pepper and butter, among others. [6] It is sometimes prepared in the form of a submarine sandwich. [8]
It has been suggested that the meatball sandwich was invented in the United States around the time of the turn of the 20th century. [6]
Mozzarella is a southern Italian semi-soft, non-aged cheese traditionally made from Italian buffalo's milk by the pasta filata method.
Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.
A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. Other ingredients, such as grains or breadcrumbs may be included as fillers or extenders.
Teriyaki is a cooking technique in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. Although commonly associated with Japanese cuisine, this cooking technique is also commonly used in other Asian cuisines such as Chinese cuisine, Indonesian cuisine and Thai cuisine.
Puerto Rican cuisine has its roots in the cooking traditions and practices of native Taínos, Spaniard and African ancestors.
An Italian beef sandwich, originating in Chicago, is composed of thin slices of seasoned roast beef, simmered and served au jus on a long French roll. The sandwich's history dates back at least to the 1930s. The bread itself is, at the diner's preference, often dipped into the juice the meat is cooked in, and the sandwich is typically topped off with Chicago-style giardiniera or sauteed, with green Italian sweet peppers.
Au jus is a French culinary term meaning "with juice". It refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.
Italian-American cuisine is a style of Italian cuisine adapted throughout the United States. Italian-American food has been shaped throughout history by various waves of immigrants and their descendants, called Italian Americans.
The cuisine of New Jersey is derived from the state's long immigrant history and its close proximity to both New York City and Philadelphia. Due to its geographical location, New Jersey can generally be divided by New York City cuisine in the northern and central parts of the state and Philadelphia cuisine in the southern parts. Restaurants in the state often make use of locally grown ingredients such as asparagus, blueberries, cranberries, tomatoes, corn, and peaches. New Jersey is particularly known for its diners, of which there are approximately 525, the most of any state. Various foods invented in the state, such as the pork roll, and salt water taffy, remain popular there today.
Uruguayan cuisine is a fusion of cuisines from several European countries, especially of Mediterranean foods from Spain, Italy, Portugal and France. Other influences on the cuisine resulted from immigration from countries such as Germany and Scotland. Uruguayan gastronomy is a result of immigration, rather than local Amerindian cuisine, because of late-19th and early 20th century immigration waves of, mostly, Italians. Spanish influences are abundant: desserts like churros, flan, ensaimadas yoo (Catalan sweet bread), and alfajores were all brought from Spain. There are also all kinds of stews known as guisos or estofados, arroces, and fabada. All of the guisos and traditional pucheros (stews) are also of Spanish origin. Uruguayan preparations of fish, such as dried salt cod (bacalao), calamari, and octopus, originate from the Basque and Galician regions, and also Portugal. Due to its strong Italian tradition, all of the famous Italian pasta dishes are present in Uruguay including ravioli, lasagne, tortellini, fettuccine, and the traditional gnocchi. Although the pasta can be served with many sauces, there is one special sauce that was created by Uruguayans. Caruso sauce is a pasta sauce made from double cream, meat, onions, ham and mushrooms. It is very popular with sorrentinos and agnolotti. Additionally, there is Germanic influence in Uruguayan cuisine as well, particularly in sweet dishes. The pastries known as bizcochos are Germanic in origin: croissants, known as medialunas, are the most popular of these, and can be found in two varieties: butter- and lard-based. Also German in origin are the Berlinese known as bolas de fraile, and the rolls called piononos. The facturas were re-christened with local names given the difficult German phonology, and usually Uruguayanized by the addition of a dulce de leche filling. Even dishes like chucrut (sauerkraut) have also made it into mainstream Uruguayan dishes.
Tunisian cuisine, the cuisine of Tunisia, consists of the cooking traditions, ingredients, recipes and techniques developed in Tunisia since antiquity. It is mainly a blend of Mediterranean and native Punics-Berber cuisine. Historically, Tunisian cuisine witnessed influence and exchanges with many cultures and nations like Italians, Andalusians, French and Arabs.
Neapolitan cuisine has ancient historical roots that date back to the Greco-Roman period, which was enriched over the centuries by the influence of the different cultures that controlled Naples and its kingdoms, such as that of Aragon and France.
Lettuce soup is a soup prepared with lettuce as a primary ingredient. It may be prepared with myriad lettuces and other ingredients, and some lettuce soups may use several cultivars of lettuce in their preparation. It is a part of French cuisine and Chinese cuisine. Cream of lettuce soup is a type of lettuce soup prepared using milk or cream. The soup may be served with toast or rolls as a side dish or with the soup atop them. It may be served as an appetizer, a side dish or as a main dish, and may be served hot or cold.
A carrozza, also referred to as mozzarella in carrozza, is a type of fried cheese sandwich or pastry in Italian cuisine. It is prepared by coating a mozzarella cheese sandwich in egg and flour, and frying it. It is a popular dish in the Campania region of Southern Italy and in areas of New York City. Mozzarella fritta is a variation of the dish that consists of battered cheese, without any bread.
The spaghetti sandwich or spaghetti jaffle in Australia is a sandwich prepared using cooked spaghetti, a sauce and bread as primary ingredients. It is sold at some underground concession areas near subway stations in Tokyo, Japan, and has been purveyed at the Target Field baseball park in Minneapolis, Minnesota, U.S. and in some U.S. restaurants.
Media related to Meatball sandwiches at Wikimedia Commons