Toasted Mexi-Meatball Subs

There's nothing like a fun new twist on an old classic. This is a snazzy Mexican version of the traditional Italian sub, with spicy meatballs and a creamy southwestern sauce. The recipe comes from Pillsbury Annual recipes and was a Bake-Off contender. Enjoy!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• Rolls

• 2 (11 ounce) cans  Pillsbury refrigerated crusty french loaf

• Meatballs

• 2  tablespoons extra virgin olive oil
• 1 (1 1/4ounce) package  taco seasoning mix
• 1  egg, slightly beaten
• 1  lb  80% lean ground beef
• 1⁄2 cup  garlic herb  breadcrumbs
• 1⁄2 cup fresh cilantro, chopped
• 1⁄2 cup  finely chopped onion
• 1⁄2 teaspoon garlic, finely chopped
• 1⁄4 teaspoon fresh ground black pepper
• 2  tablespoons chunky salsa
• 1  teaspoon  hot pepper sauce

• Sauce

• 1 1⁄4 cups  ranch dressing
• 1⁄4 cup fresh cilantro, chopped
• 1⁄4 cup chunky salsa
• 1  tablespoon fresh lime juice
•  reserved 1 teaspoon  taco seasoning mix

• Toppings

• 2  cups iceberg lettuce, shredded
• 1  cup  shredded cheddar cheese
• 1  cup tomatoes, diced
• 1⁄4 cup fresh cilantro, chopped

Directions

1. Heat oven to 350°F Grease large cooking sheet with cooking spray. Remove dough from both cans; place seam side down and 3 inches apart on cookie sheet. Cut 4 or 5 diagonal slashes (1/2 inch deep) with sharp knife on top of each loaf. Bake 26 to 30 minutes or until deep golden brown. Cool slightly while preparing meatballs, about 25 minutes.
2. Spread oil in bottom of 13x9 inch (3 quart) glass baking dish. Reserve 1 teaspoon of the taco seasoning mix for sauce; place remaining seasoning mix in a large bowl. Add remaining meatball ingredients; mix well. Shape mixture into 1 inch meatballs; place in baking dish. Bake uncovered 25 to 30 minutes, turning meatballs once halfway through baking, until meat thermometer inserted in center of meatballs reads 160°F
3. Meanwhile, in food processor, place all sauce ingredients; process until smooth. set aside.
4. Set oven control to broil. Cut each loaf in half horizontally, cutting to but not completely through one long side; place cut side up on cookie sheet. Broil 5 to 6 inches from heat 1 to 2 minutes or just until lightly toasted.
5. Spread 1/4 cup sauce on each toasted cut side. Spoon hot meatballs evenly onto bottom halves of loaf. Top evenly with toppings. Drizzle with remaining sauce. If desired, close sandwiches. Cut each sandwich in half. Serve immediately.