Texas Toast(ed) Meatball Subs

in Beef, Chicken & Turkey, Sandwich & Wraps, School Night Eats
Texas Toast Meatball Sub Sandwich

Because if you’re eating meatball subs on ordinary bread, you are missing out on the garlicky, buttery goodness that is Texas Toast.

Y’all know Texas Toast in its sliced, frozen form. Now let me introduce you to the homemade version that will cause your family to make super inappropriate noises at the dinner table after every bite.

Texas Toast(ed) Meatball Subs

You spread butter, minced garlic, and dried Italian herb mix onto your favorite split sub roll and then give it a spin under the broiler. We use the “bolillo rolls” sold in the grocery store bakery – basically a shorter, fatter baguette that is chewy on the outside and crisps and crackles up wonderfully in the oven.

What comes out is a Texas Toasted roll, ready for meatballs. A cheesy garlic bread ready for its meatball sub close-up.

Texas Toast(ed) Meatball Subs

As for the meatballs, go with your favorite: homemade or premade. For years, these have been my go-to meatballs. But all those eggs, cheese, milk, and breadcrumbs don’t fit into my non-cheat-meal calorie budget anymore. Especially when even more bread, butter, and cheese are involved. Priorities!

Next week, I’ll share the recipe for how I’ve significantly cut the calories in those old favorite meatballs but kept them flavorful and tender.

Until then, Texas Toast on.

Texas Toast(ed) Meatball Subs

Texas Toasted Meatball Subs

Transform your meatball sub by "Texas Toasting" your roll into buttery, garlicky, and crispy perfection.


  • For each Texas Toast(ed) Roll:
  • 1 bolillo roll (or your favorite sandwich roll)
  • 1-2 Tbsp butter
  • 1 garlic clove, minced
  • Dried Italian herb mix
  • Pinch of salt
  • 1-2 Tbsp grated Parmesan cheese
  • To assemble each sandwich:
  • ~1/3 cup marinara sauce
  • 6 meatballs
  • Sliced cheese


  1. Preheat the broiler and line a baking pan with foil.
  2. Cut into the roll lengthwise but do not cut all the way through.
  3. Gently open and unfold the roll so that it lays flat on the pan - oddly shaped rolls might need a little trimming on the tops or bottom to get them flat.
  4. Spread the split tops with butter and garlic, and then sprinkle with a few dashes of Italian herbs, a pinch of salt, and the parmesan cheese.
  5. Broil for 90 seconds to 2 minutes, until the cheese is bubble and the edges of the bread are browned. Turn off the broiler.
  6. If cold, warm the meatballs and sauce before spooning them onto one side of the roll.
  7. Top with cheese and transfer back to still-hot oven for a few minutes, until the cheese melts begins to melt.
  8. Remove from oven, grab a fork and knife, and enjoy immensely. (Inappropriate noises optional.)


Yields: 1 serving

Source: The Brewer and The Baker

Estimated time: 20 minutes

1 comment… add one
  • Oh, swoon…I love, love this idea! Two of my absolute favorite things combined. Looking forward to the meatball recipe!

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