Chuck and Sausage Subs

Prep time: 15 minutes | Cook time: 24 minutes | Serves 4

1 large egg

¼ cup whole milk

24 saltines, crushed but not pulverized

1 pound (454 g) ground chuck

1 pound (454 g) Italian sausage, casings removed

4 tablespoons grated Parmesan cheese, divided

1 teaspoon kosher salt

4 sub rolls, split

1 cup Marinara sauce

¾ cup shredded Mozzarella cheese

1. In a large bowl, whisk the egg into the milk, then stir in the crackers. Let sit for 5 minutes to hydrate.
2. With your hands, break the ground chuck and sausage into the milk mixture, alternating beef and sausage. When you’ve added half of the meat, sprinkle 2 tablespoons of the grated Parmesan and the salt over it, then continue breaking up the meat until it’s all in the bowl. Gently mix everything together. Try not to overwork the meat, but get it all combined.
3. Form the mixture into balls about the size of a golf ball. You should get about 24 meatballs. Flatten the balls slightly to prevent them from rolling, then place them in the baking pan, about 2 inches apart.
4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 400ºF (205ºC), and set time to 20 minutes.
5. After 10 minutes, remove from the oven and turn over the meatballs. Return to the oven and continue cooking.
6. When cooking is complete, remove from the oven. Place the meatballs on a rack. Wipe off the baking pan.
7. Open the rolls, cut-side up, on the baking pan. Place 3 to 4 meatballs on the base of each roll, and top each sandwich with ¼ cup of marinara sauce. Divide the Mozzarella among the top halves of the buns and sprinkle the remaining Parmesan cheese over the Mozzarella.
8. Select Convection Broil, set temperature to High, and set time to 4 minutes.
9. Check the sandwiches after 2 minutes; the Mozzarella cheese should be melted and bubbling slightly.
10. When cooking is complete, remove from the oven. Close the sandwiches and serve.