I wasn’t sure what to call these, since in my mind they had to be called “slubs” but I realize that doesn’t really sound too appetizing. But that’s just what they are – slider buns filled with meatballs = slider subs = slubs.
Amiright?
Superstore/Loblaws started selling these eensy top-split hot dog buns, presumably to complement their eensy slider hamburger buns, and since hot dogs are one food I generally won’t touch I had to think of something else to do with the cute li’l fellas, especially when I spotted a bag on the 50% off stand just asking to enter my buggy.
I love cute little food things, with the exception of the mini-corns in Chinese food, since I’m never quite confident that they are actually intended for eating and not just decorative filler, like straw in a gift basket of foodstuffs.
These are right up Carl’s food-alley: toast the buns in the oven for 5 minutes to eliminate sogginess, stuff in 2-3 small meatballs, top with tomato sauce and cheese (I’m addicted to Monterey Jack) and toss ’em back in the oven for 5 more minutes.
Once I got started I figured I might as well make the whole bag, so I could test if leftovers were reheatable in the oven, but I never got to find out – between the 2 1/2 of us we ate the whole dozen. A side salad would’ve been nice too if I wasn’t making a whole bag of buns.
- 12 mini hot dog buns
- 36 (approx) small, cooked meatballs
- 1 jar (14 oz) tomato sauce with herbs
- 1 cup Monterey Jack cheese, for topping
- Preheat oven to 375 degrees.
- Place buns on large foil-lined cookie sheet and place in oven for 3-5 minutes, until lightly toasted.
- Remove from oven and fill each bun with 2-3 meatballs. Top with a generous scoop of tomato sauce and a small handful of cheese.
- Put buns back in the oven for another 5-10 minutes, until cheese is melted and meatballs are heated through.
So easy, so delicious, and a great way to use my herb garden by making a sauce chock full of fresh basil and oregano!
That does sound and look delish! Was that the first time you’ve used your herbs, or have you been for a while already?
I’ve been using them for awhile already – the only one I haven’t used yet is the mint, and it’s getting out of hand so I’ll have to find something that uses a lot of it :)
I use the rosemary on roasted potatoes a lot and the chives instead of green onions in all kinds of things, and in soups and such…Gemma is fine with green bits if she knows they came from the garden :)
ooh..great idea! And since Reuben loves anything that looks like it could be a burger, I’m sure he’ll love them.
Looks tasty. I’ll have to try them :)