I am using French Baguettes for this sandwich. I have used this recipe for years(usually once a month) with no changes : http://www.dessertnowdinnerlater.com/2013/09/crispy-baguettes/ store bought is fine.
1 lb. Ground Chicken
1 large egg
1/2 C Italian Breadcrumb (regular one are ok as well)
1/2 tsp. Lawry’s Seasoning Salt
2T Dried Basil (use more if using fresh)
3/4 C Parmesan Cheese, grated
1/2 tsp. Garlic Powder
1/2 tsp. Onion Powder
Pepper (as much or little as you wish)
- In mixing bowl (by hand) mix all ingredients until well incorporated.
Foil line 13X9 in pan. and use Pam or Olive oil to line foil.
Roll balls into approx. 1 1/2 in balls. Place in to pan.
Bake at 450 for approx.16-18 min, or until juice runs clear.
To Make Sub:
I take red sauce and place n bread, then put meatballs on, top with more red sauce and mozzarella cheese. Place in broiler or toaster oven til desired melt is reached on cheese. Enjoy.
The amount of red sauce you decide to use is your choice. Can either use homemade or store bought sauce, both will work just fine for this meal.