Arguably, this is Alimentari’s signature sandwich. Dolores and I came up with this incredible morsel after a big night out at the club Honky Tonks. It's a perfect fusion of our Italian and Lebanese backgrounds and, most importantly, the best hangover cure around. This recipe has been borrowed, adapted, even outright stolen, but in my humble opinion, our original is by far the best.
See my Pork & veal meatballs recipe.
Ingredients 6
For Spreading
8 ‒ 10 pork and veal meatballs, see recipe on our profile
2 pieces lebanese flatbread
1 handful baby spinach leaves
1 lemon, cut in half
4 slices cheddar cheese
aioli
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Method 5
Preheat a flat sandwich press (optional).
Spread the aioli evenly over the bread. Top with a row of .
Place the along the rows of and gently squash them. Squeeze with , season to taste and crumble the over the meatballs.
Fold the over at each end of the row of filling. Bring one side over the top and fold and roll, pressing down slightly to flatten, until you have a nice tight wrap.
If desired, place in a sandwich press for 8–10 mins (5 mins if your are already hot). If you don’t have a sandwich press, simply add your meatballs hot, wrap and eat untoasted.
