Ingredients:
Filling:
• 1 pound lean ground beef (80/20 or 85/15)
• ½ cup yellow onion, finely diced
• 2 cloves garlic, minced
• ¾ cup tomato sauce (or crushed canned tomatoes)
• 3 tablespoon ketchup
• 1 teaspoon Worcestershire sauce
• ¼ cup grated Parmigiano-Reggiano or Pecorino Romano
• ½ tsp dried oregano
• ½ tsp fennel seeds, lightly crushed with the flat side of a knife
• ½ tsp kosher salt (plus more to taste)
• ¼ tsp freshly ground black pepper
• Pinch of red pepper flakes (optional, for subtle heat)
Garlic spread:
• 4 tablespoon unsalted butter, softened to room temperature
• ½ tsp garlic powder (or 1 small clove fresh garlic, finely grated)
• ½ tsp paprika
• Pinch of fine salt
Assembly:
• 6 Kaiser rolls, split horizontally
• 6 slices whole-milk mozzarella or provolone cheese
• Fresh chopped parsley or basil, for serving (optional)
Directions:
Filling:
• Heat a large skillet over medium-high heat. Add the ground beef and diced onion, breaking up the meat with a wooden spoon.
• Cook until the beef is browned and the onions are soft and translucent (about 6–8 minutes).
• Drain off any excess grease if needed.
• Reduce heat to medium-low.
• Stir in the minced garlic, crushed fennel seed, oregano, and black pepper.
• Cook for 1 minute until fragrant.
• Stir in the tomato sauce, ketchup, Worcestershire sauce, and grated Parmesan.
• Bring to a gentle simmer, cover partially, and let it cook on low heat for 15–20 minutes, stirring occasionally, until thick, rich, and saucy. Taste and adjust salt as desired.
Garlic spread:
• Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
• In a small bowl, mix together the softened butter, garlic powder, paprika, and a pinch of salt until smooth.
• Arrange the 12 Kaiser roll halves cut-side up on the baking sheet.
• Spread the garlic butter evenly across all the cut sides.
• Place the baking sheet in the oven for 4–5 minutes (or broil for 1–2 minutes) until the edges are lightly golden and crisp.
Assembly:
• Spoon the hot meat sauce evenly over the bottom halves of the toasted rolls.
• Drape a slice of mozzarella cheese over each mound of meat.
• Return the baking sheet to the oven uncovered for 4–6 minutes, until the cheese is completely melted, gooey, and bubbling. (If desired, place the top roll halves cut-side down onto the sheet during the last 2 minutes just to warm through).
• Cap each sandwich with its toasted garlic top half, sprinkle with fresh herbs if using, and serve hot.
