Texas Toast Meatball Subs
Plus, summer cookout season is in full swing
Good morning!
Hello, official summer, the longest day of the year, when it’s somehow still bright enough to read by at 10 o’clock at night here in the Midwest. I’m already longing for fall’s early evenings and, of course, soup season. I haven’t been in synch with the seasons all year, so I guess I’ll start craving smoky grilled hamburgers and hot dogs sometime in November.
I also haven’t left my house in 3 days because I’m just not having it with the heat dome. In mid-June. This isn’t Texas, this is Ohio. June is usually the most beautiful month of the year here.
Speaking of Texas … clumsy segue alert … one thing I’ve tried to be less neglectful about on my blog this year is soup sides. That was part of the purpose of my Toasted Tuesdays series. Soup is great. But a little nibble on the side makes the meal.
Today’s odd little recipe is imho the perfect side for soup. And salads. And it’s also a pretty fabulous appetizer. It’s been a dinner staple here for months, and continues as salad season takes hold.
I’ve always been a big fan of Texas Toast. Here in Ohio (and probably most places), you buy it in a box in the frozen food aisle. It’s garlic bread in a better, easier-to-eat shape: a thick slice of bread rather than half of a greasy torpedo of a baguette.
I’ve watched with head-scratching interest, though, as the slices have become smaller and smaller. They’re not really Texas-sized anymore, which is probably not where the name comes from — the implication of ginormity — but there has been a noticeable shrinkflation situation going on for years.
BUT. They’ve now compacted to a size that’s actually perfect for today’s recipe: You take a slice of Texas toast, squoosh the soft bread center into a bowl, and fill the bowl with sauced meatballs.
Simple concept and execution; outsized — er, Texas-sized — taste and enjoyment.
But, as you know, we bloggers like to make a lot of bold declarations about our food, so, is it really the perfect side to soup? Give some examples.
I would not lead you astray, fellow soup fanatic. As I mentioned, these little open-faced mini subs have been frequent menu items here at Casa SoupAddict throughout 2024.
Here are a few of my favorite soup-and-sub combos with Italian or tomato leanings, the most recent being the tomato soup from the other week that turned out to be a better side than even grilled cheese (gasp!).
We generally don’t need a calendar to tell us when cookout season starts, and this year is definitely no exception, as it’s been hot as hell all month.
As July 4th speeds towards us, it’s time to start thinking about cookout foods for a crowd, and this is one of my favorites.
Broccoli Grape Salad with Bacon
The retro classic Broccoli Grape Salad is an unlikely combination of fresh broccoli, sweet grapes, and salty bacon, all tossed in a creamy, sweet-and-tangy balsamic dressing. It was a summer cookout mainstay at Casa Padres de SoupAddict (a.k.a., my childhood home), and my mom’s version was famous. It was somehow easy for us kids to ignore the fact that it was made of broccoli because it was just that good.
I love that this salad is make-ahead easy, and is just as good on Day 2. Whether you’re hosting a cookout or bringing a dish to a potluck, this salad is a real, bowl-emptying crowd-pleaser.
Until next time, friends, stay kind 🫶🏻, wear sunscreen 🧴, and remember that soup — with a side — is nature’s perfect meal 🍲
Looks delicious 😎