Sangies…Ahhh, the sangie. Oh how I love the sangie. See back in the day, oh gosh, it’s waaaay back in the day now, when I was beating the streets in Beantown during college I used to frequent this great little pizzeria called T. Anthony’s.
It was the best!
The kind of place that kept a tab for you when you didn’t have any money, the kind of place that forgave your tab when you really had no money, the kind of place that can spot your little brother and give him a slice a pizza when he comes to visit you in a snow storm even though they’ve never met him before.
It’s the kind of place where everybody who works there has been there since they were born and everyone knows your name and what you want to eat before you’ve even ordered it.
It’s kind of like Cheers, but with food.
Anyway there was this guy, we’ll call him Tony, and he was this big ol’ italian guy who worked the day shift and he used to get me my coffee and bagels in the morning and he’d make us our sandwiches at lunch time. I was partial to their chicken salad with honey mustard, OH EMM GEE!!!! But when Tony would call you when your sandwich was up he’d say “Hey Al, your saaaangwich is ready.” It was so weird. And he’d always ask if you wanted “onjuns” on it. That’s onions to you and me.
So henceforth all sandwiches in college became Sangies. Even the “Jean Sangie” in which we not so affectionately referred to the denim sandwich look of denim jeans on the bottom and a denim shirt on top. Oh jeez, don’t get me going on the fashion choices of the early to mid 90s! Reverse fit jeans and half boots anyone? Why did I spend my hot 20s years wearing mom jeans??? Anyone? Anyone? Bueller????
Ok, so here it is my recipe to use up those leftover meatballs. This one’s for you Tony…”Al, your Meatball Saaaangwich is up. You want onjuns?”
4 hoagie rolls
1 T spreadable butter (or margarine)
2 t garlic powder
1/2 cup marinara sauce
1 cup shredded mozzarella cheese
basil leaves
Preheat your oven to 375 degrees. Open up your hoagie rolls and spread evenly with butter and sprinkle on your garlic powder. Toss open faced into your oven for 10 minutes. Meanwhile heat up your meatballs. Truth be told I totally do this in the microwave. It’s easier and faster. Okay, once their are warm get your bread out of the oven and build your sangie. Bread, little bit of sauce, meatballs, cheese…repeat. Place them on a baking dish and stick under the broiler until the cheese gets nice and melty. Top with basil leaves and serve. And onjuns if you want.
Thanks Tony!
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hi! visiting from NFF! i love your blog title! tis true…oh, how i hear those words everyday sometimes even right after breakfast! enjoyed this post about the sangie. very cute!
I adore meatball subs and that one looks so delicious!!! Seriously, I could just lick my monitor right now. Mmm!
Hi and thank you for the follow! I am currently following you..and those meatball subs look fantastic..yum! have a great weekend!
Absolutely LOVED this post!! Back in the 1800s when I went to college, we used to go to a place in Chicago called ‘Mr. Gs’ where you got hot dogs with everything, and I mean everything on them! Brings back fond memories.
When I first read ‘Sangie’ I thought, ‘oh that must be another of those regional things. lol. Sounds like T. Anthony’s was a great place. I wonder if it’s still around. How wonderful are the family-owned-and-operated businesses. Too bad excessive taxes and regulations make it so difficult for them to stay in business.
I will take a sangie.
LisaDay
I love meatball sandwiches… excuse me sangies!! LOL Great story by the way.. and yes, I so remember the fashions of the 90′s…how can you forget grunge??? lol
I want to go to T. Anthony’s even though I suspect I would be 500 pounds by the time I left.
Gosh I’m craving carbs and meat:) xoxo Have a great weekend love=!
Sounds like great memories – I was thinking “Cheers.”
Those meatball sangies sound great. Thanks for sharing♥
THose look delish! YUMMY!
my hubby will love this one! definitely giving it a try!! thanks
Alex,
That looks fantastic. Great meatball sangies.
Thanks for following! I’m loving your site. That vegetable marinara looks like a winner. I think I’ll have to try it asap.
That looks absolutely delicious!
Thanks for stopping by and following; I’m now following you back. Have a great weekend!
http://whirlwindofsurprises.blogspot.com/2010/07/blog-hop-fridays-0722-edition.html
Those look so great! However, I have no ground meat with which to make meatballs. I better get on that.
First of all, that looks DELICIOUS. Secondly, we have a place that we LOVE in New Orleans and it reminds me of your good ‘ol man, Tony. Everyone knows everyone and the food is PERFECT! Ahhh, here in Texas, I feel like there’s no GREAT food like that…why is that?!
Oooh! That looks delicious. I love sandwiches, or in this case, sangies! And I don’t mind onions either!
This looks delish! I’ll have to make it for the hubby! Yummmm…..
Omygosh! That meatball sangie…aka “grinder”…would NOT last long in this house. yuum!
I’m your newest Friday follower!
Please follow back at http://www.onelittlemister.com/
Nicole
HELP ME GET TO 200 FOLLOWERS! Lol.
Alex, I love the idea of your cookbook so much, I mentioned it on my post this morning..it’s down towards the bottom if you are interested in checking out what I had to say
http://jennsfoodjourney.blogspot.com/2010/07/there-once-was-lakediary-of-bad.html
I found your blog thru Weekend Comment Club..,I’m your neweast follower….definitely will be visiting a lot for new ideas…thanks for sharing with us bloggers!
It looks awfully tasty maam! My husband would be in sangie heaven with that sandwich.
My very favorite sandwich ever was a meatball “sangie” and I’ve never quite been able to replicate it at home. Will have to try this – looks perfect!
That sangie looks delicious. I don’t think I’ve ever had a real meatball sandwich before.
There is nothing I love more than a meatball sub. It’s one of my favorite meals.
My husband would LOVE this!!!