Uncle Louie Recipe

Prepare garlic butter and bread

Preheat oven to 400°F (200°C). Split the garlic bread loaf lengthwise so you have a top and bottom. In a small bowl, combine softened butter, minced garlic, chopped parsley, and olive oil until smooth. Spread the garlic butter evenly on the cut faces of both halves of the loaf.

Place the buttered bread, butter-side up, on a baking sheet lined with foil. Bake in the preheated oven for 6–8 minutes just to toast and melt the butter but not brown heavily. Remove from oven and set aside on the baking sheet for topping.

Cook sausage

While the bread toasts, heat a large skillet over medium heat. Add the removed sausage meat (break into 1-inch pieces) and cook, stirring and breaking up with a spoon, until browned and cooked through, about 6–8 minutes. Transfer cooked sausage to a plate and wipe out excess fat if necessary.

Warm meatballs

In the same skillet, add the prepared meatballs and 1/4 cup of the San Marzano sauce (or enough to coat) and simmer gently for 6–8 minutes until heated through. If using larger raw meatballs, cook covered in sauce for 12–15 minutes until cooked through. Remove meatballs and keep warm.

If desired, slice meatballs in half lengthwise so they sit flatter on the sandwich and distribute more evenly.

Prepare sauce

Pour the remaining San Marzano sauce into a medium saucepan. Stir in dried oregano, red pepper flakes (optional), salt and black pepper. Warm over low heat until simmering gently, about 5 minutes. Taste and adjust seasoning.

Assemble toppings on bread

Spoon a thin layer (about 1/2 cup) of warmed sauce over the bottom half of the toasted garlic bread. Evenly distribute the cooked sausage pieces across the sauce. Place the warmed meatballs (halved if sliced) atop the sausage and sauce. Spoon an additional 1/2 to 1 cup of sauce over the meats so they are saucy but not puddled.

Sprinkle the grated Parmesan evenly over the sauced meats. Top with the sliced or shredded fresh mozzarella in an even layer so it covers the sandwich filling.

Place the assembled open sandwich (on the baking sheet) into the oven set to broil (or keep at 400°F/200°C if broil not available). Broil 2–4 minutes, watching closely, until the mozzarella is melted and bubbly and the edges begin to brown. If using baked method, bake 6–8 minutes until cheese is melted.

Remove the sandwich from the oven. Sprinkle the fresh basil leaves over the melted cheese and add a final dusting of extra grated Parmesan if desired.

Place the top half of the garlic bread over the cheese (press gently). Let rest 2 minutes, then using a serrated knife cut the sandwich into 4 equal portions.

Serve hot, with extra warmed San Marzano sauce on the side for dipping if desired.