Smashballer Sandwiches with Sessions Chef

Max Schlutz, executive chef at the six O.C. locations of Sessions West Coast Deli, is known for his superb, from-scratch sandwiches. Each of his chef-inspired sandwiches is made fresh to order, boasting locally grown produce, humanly and naturally raised meats, and locally baked bread delivered daily from artisan OC Baking Company.

New to the fall menu, his Smashballer Sandwiches are over-the-moon delicious. The inspiration was fueled by his son Asher, 6, who loves meatballs and meatball sandwiches. To make the behemoth treat easier to eat, he smashed the marinara-coated meatballs before adding them to a ciabatta bun. Asher became such a fan that “Smasher” became his nickname on his baseball team.

Schlutz’s version at Sessions brings flavor-packed accompaniments to the sandwich, elements that add an alluring balance; herbed ricotta, arugula, sliced cherry peppers, and a smidgen of fresh mint, bring out the best in the meatballs.

He told me that often meatball sandwiches are “one note,” just meat, sauce, and bread. If there is mozzarella cheese, it can get hard and the whole thing can get soggy and fall apart.

Not this one. Videographer Curt Norris noted (after we shot the video with Schlutz), that the last bite of the sandwich was as good as the first. The flavors and contrasting textures won him over.

Smashballers, indeed.

Earliest Food Memory: At 5, making dinner with my mom—pasta or tacos. I still can’t replicate the sort of sweetness of that taco taste.

Favorite Restaurants: Lombardi’s in New York and Pequod’s Pizza in Chicago.

Most Underrated Ingredient: Worcestershire sauce—it’s a strong salt that has a purpose. It stays in my brain.

Biggest challenge with having six locations: People and time, time in the day to be everywhere.

Best Breakfast: My wife’s perfect scrambled eggs—very light and very fluffy.

Bread Tip: Always buy buns and bread unsliced. It will be fresher and be what the baker envisioned.

Smashballer Sandwiches

Yield: 3 sandwiches, plus leftover sauce, and herbed ricotta

Marinara Sauce:

2 teaspoons olive oil

1 teaspoon crushed garlic

1 cup heirloom grape or cherry tomatoes

One 28-ounce can organic tomato sauce

1 tablespoon granulated sugar

1/4 cup half-and-half

Salt and pepper to taste

1/4 cup thinly sliced fresh basil leaves

Meatballs (six)

1 pound (80/20) ground beef

1 1/2 teaspoons ground black pepper

1/3 cup diced green onion, white and light green portion

1/3 cup panko

1 egg

1 1/2 teaspoons garlic powder

1 tablespoon ketchup

1/2 tablespoon Worcestershire sauce

1 teaspoon kosher salt

Olive oil for greasing rimmed baking sheet

Herbed Ricotta:

1 pounds ricotta

2 teaspoons dried oregano

1 large garlic clove, minced

Minced zest of one lemon

1/2 cup whole milk

1 teaspoon salt

Assembly: 3 large ciabatta buns (heated in oven until softened and warm), baby arugula, a few leaves of fresh mint, (optional) sliced pickled cherry peppers, grated Parmesan cheese

1. Prepare marinara: In a Dutch oven or large saucepan, place olive oil, garlic and tomatoes on medium to medium-low heat; cook about 4 minutes or just until tomatoes start to pop, stirring occasionally. Do not burn the garlic because it will make the sauce bitter. Off heat, stir in tomato sauce, sugar, and half and half. Continue to simmer over medium-low heat until flavors come together, about 20 minutes. Stir in salt, ground black pepper, and basil. Continue to very gently simmer on low heat to add the cooked meatballs in step 2.

2. Prepare meatballs: Adjust oven rack to middle position. Preheat oven to 375 degrees. Mix all meatball ingredients (except oil) together in a large bowl. Form into 2.75-ounce balls (a little bigger than a golf ball, about racquetball size). Lightly oil a rimmed baking sheet and place the meatballs on it. Bake 15 to 20 minutes. Allow to rest for a few minutes and transfer to very gently simmering marinara sauce.

3. Prepare herbed ricotta: Whisk all ingredients together in a medium bowl until combined.

4. Assembly: On bottom buns, place a generous amount of baby arugula. Using a spatula, smash the meatballs. Top arugula with smashed meatballs, two per serving. Top with a few fresh mint leaves, sliced pickled cherry peppers, and a little grated Parmesan cheese. Spread a generous amount of herbed ricotta on the bottom of the top buns. Put the top buns in place and press gently. Cut in half crosswise and serve.

Source: Max Schlutz, executive chef at the six Sessions West Coast Delis in Orange County - the two most recent Sessions West Coast Deli locations are Macy’s South Coast Plaza and The Shops at Mission Viejo.

Cathy Thomas is an award-winning food writer and has authored three cookbooks: “50 Best Plants on the Planet,” “Melissa’s Great Book of Produce,” and “Melissa’s Everyday Cooking with Organic Produce.” For more than 30 years, she has written about cooking, chefs, and food trends. She was the first newspaper food journalist to pioneer taping how-to culinary videos for the Web. CathyThomasCooks.com