Ingredients
1 loaf thin-sliced white bread, such as Pepperidge Farm
2 teaspoons extra-virgin olive oil
1 pound ground pork, or a combination of beef and pork
1 large egg
1/4 cup freshly grated Romano cheese
1/4 cup freshly grated Parmesan cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 clove garlic
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon coarse salt
Freshly ground black pepper
8 tablespoons unsalted butter (1 stick)
Preparation
Preheat the oven to 350 degrees Fahrenheit.
In a food processor or blender, process the ends of the loaf of bread to fine breadcrumbs, about 1/2 cup. Set the remaining bread aside.
In a large bowl, combine the olive oil, meat, egg, cheeses, parsley, garlic, oregano, thyme, salt, pepper, and breadcrumbs. Mix with your hands to combine well.
Roll the meat mixture into 1-inch balls and reserve on a baking sheet. Lay 2 slices of bread on work surface. Butter one side of each piece. Place 4 meatballs on the buttered surface of the slice of bread. Top with a second slice of bread, buttered side down, and press firmly to adhere. Use a serrated knife to cut the crusts from the bread. Bake the crusts separately for a “chef’s treat.” Repeat with the remaining meatballs and bread. This process can be done assembly-line style, lining up slices of buttered bread and assembling a number at a time. Prepare 2 baking sheets at a time if possible.
Bake for 15 to 20 minutes or until golden brown. Repeat, if necessary, until all sandwiches are cooked. Remove from the pan and cool. Serve slightly warm.
