Rating: 4 stars
5 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 3

Grab a knife and fork for these mile-high Italian subs.

Robin Bashinsky
Recipe by Cooking Light July 2016

Gallery

Credit: Iain Bagwell; Styling: Kay E. Clarke

Recipe Summary

active:
30 mins
total:
30 mins
Yield:
Serves 4 (serving size: 1 open-faced sandwich)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler to high.

    Advertisement
  • Combine first 9 ingredients in a bowl. Shape turkey mixture into 12 meatballs.

  • Heat a large nonstick skillet over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add meatballs to pan; cook 4 minutes, turning to brown on all sides. Add sauce and 1/2 cup water; cook 7 minutes. Place meatball mixture in a bowl.

  • Wipe out pan with paper towels; return to medium-high heat. Add remaining oil and garlic; cook 30 seconds. Add spinach; cook 2 minutes, stirring until wilted. Place bread pieces, cut side up, on a baking sheet; top evenly with spinach, meatball mixture, and cheese. Broil 1 minute or until cheese is melted.

Nutrition Facts

400 calories; fat 17g; saturated fat 4.5g; mono fat 7.8g; poly fat 2g; protein 28g; carbohydrates 38g; fiber 8g; cholesterol 80mg; iron 4mg; sodium 625mg; calcium 287mg; sugars 10g; added sugar 3g.
Advertisement
Advertisement