Making The Subway Meatball Sub At Home | But Better

Bread:

1. In the bowl of stand mixer fitted with the dough hook attachment, add the flour, sugar and salt. Whisk to combine, then add the lard, bacon fat or vegetable shortening. Using two forks, cut the fat into the flour mixture to evenly incorporate, leaving a texture of fine crumbs. Secure the bowl to the stand mixer. 
2. Heat the water to 100℉ (38℃). Add the yeast and gently stir to dissolve. 
3. With the mixer running on medium-low speed, pour the yeast-water into the flour. Mix until a dough forms. Knead for 3-5 minutes until the dough is smooth and no longer sticking to the sides of the bowl.
4. Turn the dough out onto a lightly floured work surface and form into a taut ball. Place in a lightly-greased bowl, cover with plastic wrap and set aside at room temperature to rise for 1 hour or until doubled in size. 
5. Line two baking sheets with parchment paper and set aside. 
6. Punch the dough down to release its gasses then turn the dough out onto a lightly floured work surface. Divide the dough into 2 equal pieces. To shape each dough, roll it into a light ball and then, using both hands, roll and shape the dough into a cylinder, about 12” (30.5cm) with tapered ends. Transfer diagonally onto a prepared parchment-lined baking sheet and cover with a damp towel. Repeat with the remaining half of the dough. Proof for 20 minutes. 
7. Preheat the oven to 400℉ (204 ℃).
8. Freshly grate Parmesan or Grana Padano cheese all over the surface of the dough. This step is optional.
9. Using a razor blade or a bread lame, position the blade at a 45° angle and score the surface of the dough vertically along the length of the bread, leaving the tapered ends intact. 
10. Before baking, add 1” (2.5cm) of water into a 10” (25cm) skillet and bring to a boil over medium-high heat. 
11. Slide the baking sheet of bread into the oven and immediately place the skillet of boiling hot water onto the rack directly below it. Spritz the bread with a light sprinkle of water and close the oven door. Steam bake the bread for 8 minutes then remove the skillet of boiling water and bake the bread for an additional 20-25 minutes. 
12. Remove from the oven and allow to cool for a few minutes before transferring to a cooling rack to cool completely to room temperature. 

Meatballs:

1. Add the beef and pork into a large mixing bowl and knead to combine.
2. In a separate medium bowl, add the eggs and whisk until homogenous. Add the Parmesan, ground fennel, oregano, prosciutto and nutmeg. Mix to combine. Season with black pepper and generously with salt and then add the panko breadcrumbs. Mix until thoroughly incorporated and then add a splash of milk to hydrate.
3. Add the ground meats into the egg mixture. Using your hands, knead and mix until homogenized and emulsified. 
4. Form evenly-shaped meatballs (about 24 total) and land them on a baking sheet. 
5. Heat the oil in a large 12” (30.5cm) high-sided skillet over medium-high heat until shimmering. Add the meatballs and sear for 2-3 minutes until the underside is seared with a golden brown crust. Flip and sear on the other side for another 2-3 minutes. Remove the meatballs to a bowl  and set aside (refrain from tasting them as the insides will still be raw). Discard the oil and wipe down the skillet as you’ll reuse it for the tomato sauce. 

Tomato Sauce:

1. Add the olive oil to the same skillet used to make the meatballs. Heat over medium and then add the pancetta. Cook, stirring occasionally, until most of the pancetta fat has rendered.
2. Add the garlic and cook for 20 seconds until fragrant. 
3. Add the tomatoes and season lightly with salt and pepper. 
4. Bring to a light simmer and add the meatballs into the sauce. Simmer for 8-10 minutes until the meatballs are fully cooked. Season, to taste, with salt and pepper. 

Assembly:

1. Preheat the broiler to high.
2. To build one sandwich, cut one sandwich roll in half crosswise, then butterfly, being careful not to completely split in half. Lay the bread cut-side-up on a baking sheet and broil in the oven for 2-3 minutes until nicely toasted. 
3. In the meantime, in a small bowl, whisk together extra-virgin olive oil, grated garlic, flaky salt and black pepper. 
4. Remove the toasted bread from the oven and brush the garlic oil onto both sides of the bread. 
5. Spoon meatballs and sauce onto the bottom half.
6. Top with as many slices of provolone cheese as desired.
7. Return to the oven to broil until the cheese is just melted. Remove from the oven. 
8. Top with a generous grating of Parmesan cheese and fresh basil. Repeat making the remaining sandwiches and serve!