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Makes 56
1 loaf Pepperidge Farm thin-sliced white bread
1 pound ground pork
1 large egg
1/2 cup grated Romano cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 clove garlic, very finely chopped
1 teaspoon Italian herbs
Pinch of coarse salt
Pinch of freshly ground pepper
8 tablespoons (1 stick) unsalted butter, room temperature
1. Preheat oven to 325°. In the bowl of a food processor, process the heels of the bread to fine bread crumbs. Measure 1/2 cup, and set aside.
2. In a large bowl, combine pork, egg, cheese, parsley, reserved bread crumbs, garlic, herbs, salt, and pepper. Mix well to combine.
3. Line a baking sheet with parchment paper. Roll meat mixture into 1-inch balls, and place on prepared baking sheet. Lay two slices bread on work surface. Butter one side of each piece. Place four meatballs on the buttered surface of one slice of bread. Top with a second slice of bread, buttered side down. Press firmly to adhere. Use a serrated knife to cut crusts from bread. Cut sandwich into four equal squares. Transfer to a baking sheet. Repeat with remaining meatballs and bread. (This process can be done assembly-line style, lining up slices of buttered bread and assembling a number of them at a time.)
4. Bake sandwiches until the meatballs are cooked through, 30 to 40 minutes. Cool briefly before serving
1 loaf Pepperidge Farm thin-sliced white bread
1 pound ground pork
1 large egg
1/2 cup grated Romano cheese
1/4 cup finely chopped fresh flat-leaf parsley
1 clove garlic, very finely chopped
1 teaspoon Italian herbs
Pinch of coarse salt
Pinch of freshly ground pepper
8 tablespoons (1 stick) unsalted butter, room temperature
1. Preheat oven to 325°. In the bowl of a food processor, process the heels of the bread to fine bread crumbs. Measure 1/2 cup, and set aside.
2. In a large bowl, combine pork, egg, cheese, parsley, reserved bread crumbs, garlic, herbs, salt, and pepper. Mix well to combine.
3. Line a baking sheet with parchment paper. Roll meat mixture into 1-inch balls, and place on prepared baking sheet. Lay two slices bread on work surface. Butter one side of each piece. Place four meatballs on the buttered surface of one slice of bread. Top with a second slice of bread, buttered side down. Press firmly to adhere. Use a serrated knife to cut crusts from bread. Cut sandwich into four equal squares. Transfer to a baking sheet. Repeat with remaining meatballs and bread. (This process can be done assembly-line style, lining up slices of buttered bread and assembling a number of them at a time.)
4. Bake sandwiches until the meatballs are cooked through, 30 to 40 minutes. Cool briefly before serving
