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AoM Month of Sandwiches Day #2: The Bleu Cheese & Teriyaki Meatball

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Welcome to Day #2 of the AoM sandwich project. Last month we asked readers for their best sandwich recommendations. Out of 483 submissions, we picked 20 to highlight here on the site each weekday during the month of April. At the end, we’ll publish all the entries into an epic man-sandwich cookbook. Enjoy.

Today’s Sandwich: The Bleu Cheese & Teriyaki Meatball by Ben

When I saw this entry I didn’t even have to think about whether this would make my cut. I knew it would. Meatballs, two kinds of cheeses, an English muffin. It combines all my favorite things! Can it live up to the hype I’ve created, though?

The Ingredients

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  • English muffin
  • Bleu cheese dressing
  • Swiss cheese
  • Teriyaki meatballs (couldn’t find pre-teriyaki-flavored ones as Ben recommended, so I bought meatballs and sauce and mixed them together)

Step 1: Toast and Schmear the Muffin with Dressing

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Toast the English muffin and “give each side a thorough schmear” with the bleu cheese dressing.

Step 2: Get the Meatballs Ready

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I believe Ben used some leftover teriyaki meatballs for his creation, but I didn’t have that convenience. I mixed together some cooked (in the microwave) beef meatballs with a good helping of teriyaki sauce. Did the job just fine, if I don’t say so myself.

Step 3: Put Meatballs on Muffin

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Place meatballs onto the muffin. I made two sandwiches, mainly because I was hungry. Ben suggested 4-5 per sandwich, and that’s exactly what I did. He also suggested cutting them in half, but they were small and tender enough that I figured I would be alright.

Step 4: Add Swiss and Top 

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Add a slice of Swiss cheese to the top, let it melt for a few seconds, and then top with the other half of your muffin.

Step 5: Enjoy!

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Taster’s Thoughts

This was an excellent sandwich, overall. The meatball/bleu cheese combo was fantastic, but it was really the teriyaki flavor that stole the show. And in a good way. I love teriyaki, so it was perfect. If I had to change anything, I might use a croissant to better catch the juices, and I might use real, crumbly bleu cheese instead of dressing. What a great jumping off point for combining flavors though! Thanks, Ben!


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