With the meatballs and sauce already figured out, a sandwich is really just a matter of construction.
I warm the loaf in an oven, but don't toast for the same reason I choose soft bread: except for that flaky crisp crust, I want tenderness to surround my meatballs.* Once it's warmed, I trim off the knobby, tough ends of the loaf, because, honestly, does anyone really like gnawing through those parts? I know I don't, and I especially don't like the way crusty ends can crush a tender meatballs.
I lay slices of mozzarella on top. I prefer sliced mozzarella to grated mozzarella for its even, bedsheet-like coverage.
We have summarized this news so that you can read it quickly. If you are interested in the news, you can read the full text here. Read more: