While I may be a little bummed about my team not making the tourney this year, March Madness is my favorite time of year. To me there is no better sporting event period. Where else can you watch 4 straight days of hard-nosed basketball for 3 weeks in a row? March Madness is a big BIG deal in my household and along with it comes big food and flavors. Buffalo anything is so dang delicious to me, and because I love meatballs, while not combine’em together for the ultimate March Madness sandwich!
The sandwich of course is only as good as the sub roll that it’s on. It has to be tasty and it has to be toasted just right! The Cobblestone Bread Co® White Grinder Sub Rolls are PERFECT for this sandwich. Big enough for the meatballs as well as any other stacked high sandwich you want to make for March Madness (see more great breads you could use at cobblestonebreadco.com). The key to making sure this sandwich is extra delicious is to toast it up just right. This will help ensure your sandwich isn’t a soggy disastrous mess!
Of course you have to serve this insanely delicious sandwich with a blue cheese sauce or ranch dressing. The blue cheese sauce is so easy to make, it’s literally crumbled blue cheese, sour cream, mayo, salt and pepper. Making this homemade just adds that extra bit of love to the sandwich, and of course is great for dipping.
To help chill out the intense spice from the buffalo sauce, simply cut it with a little whole unsalted butter. It will also help add a little bit of body to the sauce making it even more delicious. Also, don’t forget to serve this sandwich up with some sliced carrots and celery, because come on it’s buffalo!
Wrap the Buffalo Chicken Meatball Sandwich with Blue Cheese Sauce up in parchment to help keep things as clean as possible!
Of course a nice big picture for you to pin!
Do you have a killer Cobblestone Sandwich that needs sharing? Post it up and hashtag it with #ShareaSandwich!
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This is a sponsored conversation written by me on behalf of Cobblestone Bread Company via Burst Media. The opinions and text are all mine.
- 2 ounces of crumbled blue cheese
- ½ cup of sour cream
- ¾ cup of mayonnaise
- Kosher salt and fresh cracked pepper to taste
- 2 cups of Buffalo sauce
- 4 ounces of unsalted butter
- 12 Cobblestone® White Grinder Sub Rolls
- 24 leaves of butter leaf lettuce
- 2 pounds of ground chicken
- ½ loaf of water soaked and drained French Bread
- ½ small diced yellow onion
- 3 finely minced cloves of garlic
- 2 eggs
- 3 ½ cups of breadcrumbs
- 2 tablespoons of Worcestershire Sauce
- Tabasco to taste
- Kosher salt and fresh cracked pepper to taste
- Preheat the oven to 375°.
- Blue Cheese Sauce: Add all of the ingredients to a medium sized bowl and whisk until combined and set aside.
- In a separate large bowl mix together the ground chicken, drained French bread, onion, garlic, eggs, breadcrumbs, Worcestershire Sauce, Tabasco sauce, and salt and pepper.
- Once completely combined, roll out 36 meatballs and place them on a sheet pan lined with parchment paper and bake them at 375° for 35 minutes or until cooked through and golden brown.
- With 5 minutes remaining in the meatball cooking process, slice the rolls and add them to the oven and toast until golden brown on the inside.
- In a large sauce-pan add in the buffalo sauce and butter and whisk until combined and the butter is melted.
- Add the sauce to a large bowl along with the cooked meatballs and toss until coated.
- To Plate: Line the toasted roll with 2 eaves of butter leaf lettuce and add in 3 large buffalo coated meatballs. Top them off with a drizzle of the blue cheese sauce. Enjoy.