A very special thank-you to Chef Masaharu Morimoto! 4 million subscribers!! I keep hitting numbers I never imagined I'd ever reach, so I'm going to keep recreating dishes I never imagined I'd ever recreate. This week it's the Death Sandwich from Regular Show, a pretty-plain-lookin' submarine that promises to kill you if you eat it without donning a mullet and jorts. In the Babishian spirit of approaching pop culture repast renditions as realistically as possible, I enlist the help of a tv-chef-superstar to build a sandwich worth...dying for? Probably not, no. But holy shit you guys, I got to hang out with Masaharu Morimoto!!
5 cloves fresh garlic. separated
1 medium yellow onion, minced
2-3 Tbsp olive oil
¼ tsp dried red pepper flakes
3 Tbsp tomato paste
½ tsp dried oregano
28 ounce can whole San Marzano tomatoes
7 ounces of water
½ cup ricotta cheese
½ cup panko bread crumbs
Zest of 1 lemon
1 large egg
2 ounces parmesan cheese
1 pound ground pork
Submarine sandwich roll
Start by making the sauce. In a sauce pan add ½ a minced onion along with some olive oil and saute for 2-3 minutes before adding 3 garlic cloves, 3 Tbsp tomato paste, ½ tsp dried oregano, and ¼ tsp dried red pepper flakes. Mix to combine for 30 seconds.
Add a 28 ounce can of whole San Marzano tomatoes to the pan along with 7 ounces of water. Using a potato masher, slowly mash the tomato sauce until it’s smooth. Mix to combine. Add 1 sprig of fresh basil. Keep at a simmer over low heat for 45-90 minutes. Season with salt and pepper.
For the meatballs, saute ½ a medium onion along with 2 cloves of freshly minced garlic. Once fragrant, take off heat and set aside.
To a large bowl add fresh parsley and basil along with ½ cup ricotta cheese, ½ cup of panko bread crumbs, the zest of 1 lemon, 1 large egg, 2 ounces of parmesan cheese and 1 pound of ground pork (or ground meat of choice), and your cooled onions and garlic.
Mix everything together with your hands and then form into balls.
Over a medium high heat, heat some vegetable oil and then add your meatballs and brown for about 2 minutes on each side. Once they are browned, finish the cooking by adding them to a wire rack on a rimmed baking sheet and bake at 375°F for about 20 minutes.
Slice your submarine roll in half lengthwise and then add a layer of sauce and top that with a row of deli ham. Next, add your meatballs and then the other half of the sandwich bread.
Serve and enjoy!