CHARLOTTE, NC (WBTV) - The folks from Firehouse Subs visited WBTV News Saturday Morning. They shared their technique for a perfect meatball sub and the recipe below for pepper bean dip.
Meatballs- Ground beef and pork, aged parmesan cheese, imported romano cheese and toasted bread crumbs
Topped with zesty marinara, melty Wisconsin provolone and Italian herbs
Line meatballs on toasted sub roll
Layer with Wisconsin provolone
Toast again to melt the cheese
Sprinkle top with Italian seasoning
Captain Sorensen's® Datil Pepper Bean Dip.
2 cups (16 ounces) Sargento® Fine Cut Shredded 4 Cheese Mexican
1 can (16 ounces) refried beans
1 package (8 ounces) cream cheese, softened
10 oz bowl Firehouse Chili (any substitute will do)
Approx. 1/4 cup (depending on desired heat) Captain Sorensen's Datil Pepper Hot Sauce (alternative would be a sweet and spicy hot sauce)
In a 9 inch square pan, spread cream cheese evenly on the bottom of the pan. Next, layer the refried beans on top. Drizzle Captain's Sorensen's Datil Pepper Hot Sauce over the beans and spread evenly with a spoon for sauce in every bite. Pour the bowl of chili evenly on top of the beans and hot sauce. Cover with cheddar cheese and bake, uncovered, at 350° for 20 minutes or until bubbly. Serve immediately with corn chips.
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