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
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.