I wish I could take credit for dreaming up the slithering snakewich, but that esteemed honor goes to Better Homes and Gardens. Only theirs was made with pepperoni and some other stuff that didn't really interest me. So I turned mine into a turkey meatball sub. Obviously, you can fill yours with anything you want. Except for head cheese - that's just nasty and wrong. In fact, I forbid it (by the power vested in me by the state of good taste).
TURKEY MEATBALL SLITHERING SNAKEWICH
Makes: 6-8 servings
5 turkey meatballs (see recipe below)1/2 cup homemade tomato sauce
4 oz. grated or sliced mozzarella cheese
1 strip roasted red pepper
2 pimiento-stuffed olives
1. Roll the bread dough into a 22-inch long rope. Place on a large greased baking sheet and form into a "snaky S" shape. Let rise and bake according to the recipe (or package directions). Cool to room temperature.
2. Preheat oven to 350º F.
3. Hollow out the center portion of the loaf about 1-inch deep and 1 ½-inches wide, leaving about 2-inches on each end of the loaf.
4. Stuff bread with meatballs, cutting if necessary to fit. Top with sauce and cheese.
5. Place on a greased or foil lined baking sheet and bake until heated through and cheese is melted, about 10-15 minutes.
6. Cut the red pepper strip into a “V” shape at one end (to resemble a snake’s tongue). Make a slit in the front of the loaf (for the mouth) and insert the tongue. Insert 2 toothpicks above the mouth, where the eyes should be. Place olives on the toothpicks for the eyes.
concept robbed from Better Homes and Gardens
|dough shaped like a snake|
1 lb. of dough is 1/4 of the almost no-knead baguette recipe.
|dough hollowed in the middle (I probably should |
have hollowed it more so I could fit more meatballs).
|I cut the meatballs to fit.|
|stuffed with meatballs|
It's a little light on the meatballs, but you can
always serve more on the side (I mean really, if
you're making a snakewich, it's mostly for show).
|sauce on top|
|sprinkled with grated cheese|
I did realize it could use more cheese, so I added it.
Yield: approx. 12-15
6 cups homemade tomato sauce
1 (20.8 oz.) package ground turkey (93/7)
3 large eggs
1/2 cup 2% milk
2 cloves garlic, minced
1/2 cup Italian style breadcrumbs
1/2 cup grated parmesan cheese
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
1/2 teaspoon dried basil
1/4 teaspoon kosher salt
5 grinds fresh black pepper
olive oil for frying
1. Heat the tomato sauce in a large sauce pot (or slow cooker). Keep at a low simmer while you make the meatballs.
2. In a large bowl combine the ground turkey, eggs, milk and garlic. Stir until thoroughly combined. Add the remaining ingredients and mix together thoroughly.
3. Heat about 1/4-inch olive oil in a large frying pan over medium heat. When the oil is hot, start rolling your meatballs (about 2” in diameter) and place them directly into the hot pan. Brown on all sides, then transfer them one at a time (using a slotted spoon) to the hot sauce to finish cooking.
4. Let the meatballs simmer for 2 hours (or all day in a slow cooker).
from Elizabeth Errico, Foodie, Formerly Fat
|turkey, eggs, milk and garlic|
|adding the breadcrumbs, parmesan and spices|
|mixed and ready to roll|
|rolled and in the pan|
If you're actually making these into a snakewich,
you don't need to worry about them getting a little
flat (that actually makes it easier to stuff the snake).
|adding to the simmering sauce|
(I used the sauce from spaghetti & meatballs)
I had dinner at my friend Elizabeth's house once and she made
these meatballs. I didn't think I would like turkey meatballs (because
I'm not a big turkey fan), but I loved these. Juicy and delicious!