This recipe combines the influence of an enjoyably fiery Calabrian chilli chicken parm sandwich I had at Bada Bing in Manchester and the meatball sub I enjoyed at Belly of the Beast in Newcastle.
The key adaptations here are the flattening of the meatballs to sit snugly in the ciabatta; the smoked garlic butter that gives you a garlic bread lid; and the Jersey Shore deli-style combination of Sainsbury’s Taste the Difference Calabrian chilli and fennel pasta sauce with grilled mozzarella. Don’t skip the shredded lettuce as it adds much-needed freshness and texture.
