Try this fresh take on a classic combo, and you’ll have a new game-day staple! Bacon and apricot preserves give the sandwich a sweet-savory twist, and celery salt on the fries is a welcome surprise.
—TASTE OF HOME TEST KITCHEN
START TO FINISH: 30 MIN. • MAKES: 4 SERVINGS
4 cups frozen steak fries
1 tablespoon olive oil
1/2 teaspoon seasoned salt
1/4 teaspoon celery salt
1 package (12 ounces) frozen fully cooked Italian meatballs, thawed
2 cups barbecue sauce
1/4 cup apricot preserves
4 hoagie buns, split and toasted
4 large lettuce leaves
3 plum tomatoes, sliced
8 ready-to-serve fully cooked bacon strips, warmed
8 slices provolone cheese
1. Place steak fries in a single layer in a 15x10x1-in. baking pan. Drizzle with oil; sprinkle with seasonings. Toss to coat. Bake according to package directions.
2. Meanwhile, place meatballs, barbecue sauce and preserves in a large saucepan. Bring to a boil over medium heat; cook and stir 6-8 minutes or until meatballs are heated through.
3. Layer bun bottoms with lettuce, tomatoes, bacon, meatball mixture and cheese; replace tops. Serve with fries.