Tuscan Chicken Meatball Sandwich

• Meat

  • 1 lb Ground chicken

• Produce

  • 2 tbsp Parsley, fresh

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Mayonnaise
  • 5 tbsp Mezzetta savory garlic everything spread

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 4 French rolls
  • 1/2 cup Italian bread crumbs

• Dairy

  • 1/2 cup Parmesan cheese, grated
  • 8 slices Provolone cheese

• Other

  • 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto

Found on momontimeout.com

Description

Ingredients

• 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto
• ¼ cup mayonnaise
• 1 lb ground chicken
• 1 egg, lightly beaten
• 2 Tbls Mezzetta Sun Ripened Dried Tomato Pesto
• 1 Tbls Mezzetta Savory Garlic Everything Spread
• 2 Tbls chopped fresh parsley
• ½ cup Italian bread crumbs
• ½ cup grated Parmesan cheese
• 2 Tbls olive oil
• 4 French rolls, split
• 4 Tbls Mezzetta Savory Garlic Everything Spread
• 8 slices provolone cheese

Directions

• Combine Mezzetta Sun Ripened Dried Tomato Pesto and mayonnaise. Refrigerate until ready to use.
• Preheat oven to 350 degrees.
• Combine ground chicken, egg, sun dried tomato pesto, savory garlic spread, parsley, bread crumbs and parmesan cheese, mixing just until combined.
• Lightly oil or spray a baking sheet.
• Use a cookie scoop to scoop out 20-24 meatballs and place on prepared baking sheet.
• Lightly brush tops of meatballs with olive oil and bake for 15 minutes.
• Turn on broiler and finish meatballs under the broiler for 2-5 minutes or until lightly browned. Remove and set aside.
• Spread a tablespoon of Mezzetta Savory Garlic Everything Spread on each split roll. Line with two slices of provolone cheese.
• Place under broiler for 2-3 minutes until cheese is melted and roll is lightly toasted.
• Place 4-5 meatballs on top of the cheese in each roll. The cheese will help the meatballs to stick and not roll around.
• Top with sun dried tomato mayo and additional chopped parsley if desired.