Delmar’s Pressed Meatball Sub: Queens Bodega Style
The secret to Mr. Delmar’s legendary bodega sub from Spider-Man: Homecoming is the technique: juicy Chicken meatballs, rich marinara, melted provolone, and crucially, pressing it flat on a hot griddle so every bite is crispy, gooey, and compact enough to eat on a rooftop patrol.
Ingredients
- ½ lb (225g) Ground Chicken
- ⅓ cup Italian Breadcrumbs
- ¼ cup Whole milk
- 1 Large Egg
- ¼ cup Freshly grated Parmesan
- 2 cloves Garlic, minced
- 1 tsp Dried oregano
- ¼ , as per taste tsp Salt and crushed pepper
- 2 Large Italian Hoagie Rolls or hero sub rolls (10–12 inches)
- 1½ cups Marinara Sauce
- 6 slices Provolone Cheese
- 2 tbsp Unsalted Butter (for pressing)
Instructions
1. Mix and Pan-Fry the Meatballs
- In a bowl, soak breadcrumbs in milk for 2 minutes. Add ground chicken, egg, parmesan, garlic, oregano, salt, and pepper. Gently mix with hands until just combined (don't overwork). Roll into 8-10 medium meatballs.
- Heat a tablespoon of oil in a skillet over medium-high heat. Sear meatballs on all sides until golden brown and fully cooked (internal temperature of 165°F / 74°C).
Simmer in Marinara
- Lower heat to low. Pour the warm marinara sauce directly into the skillet with the meatballs. Spoon sauce over each meatball and let simmer for 5 minutes so they absorb the flavor.
Assemble the Sub
- Queens Bodega SetupSlice hero rolls open lengthwise (keep one side connected like a hinge). Lay 3 slices of provolone inside each roll. Place 4 to 5 marinara-coated meatballs inside, then spoon a little extra warm sauce over the top.
The Bodega Press (The Secret Step)
- Melt butter on a skillet or flat-top griddle over medium heat. Place the assembled sub on the griddle.
- Place a heavy skillet, foil-wrapped brick, or cast-iron bacon press directly on top of the sandwich. Press firmly for 2 minutes per side until the bread is golden and crispy, and the provolone is completely melted.