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Jul 14, 2010 11:27 AM

Meatball Parm Sub in Paris?

Is there a decent meatball parm to be found in Paris. I have tried cooking my own with ingredients from the carrefour but it's just not the same.

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  1. What is a meatball parm sub?

    1 Reply
    1. Coming from Philadelphia originally, l feel your pain. First the bread is not appropriate. Yes, it is great, but not for that sandwich. The entire insides would be on your shoes in three bites. Have made my own subs and cheesesteaks with chewier bread and it worked.

        1. re: mdietrich

          Sadly, I suspect no. In France we also have pizza, McDo's and Starbucks.

          1. re: John Talbott

            And KFC. I love the one by the Ikea in Evry. For drive-through, that is.

            1. re: souphie

              FYI, as with McDo, the French restaurants are better than those in the US. While in the US, opt for Popeye's Chicken.

              1. re: Busk

                Imagine when we had French Burger Kings. Stuff dreams are made of.

                1. re: souphie

                  The Germans still have them, and their Pommes might just be the best fries you can get from a fast food restaurant.

                  1. re: souphie

                    I used to get two Whopper jrs. for 10 francs...

                    1. re: Busk

                      You guys should stop torturing me.

            2. re: mdietrich

              No. As an American expat living in Paris, sometimes you miss foods from home, what exactly is hard to understand about that? For those of you who don't know what the sandwich is, it's meatballs, marinara sauce and mozzerella on hero bread. I don't see what this has to do with fast food chains mentioned above.

              1. re: UWSBB

                "As an American expat living in Paris, sometimes you miss foods from home, what exactly is hard to understand about that?"

                You are not the only expat in Paris on this board. In fact I am too, and din't not know what a meatball parm sub was, hence the question.
                It is not often that I feel food-deprived in France. Maybe that's why some posters thought your post was a joke.

                1. re: UWSBB

                  Living abroad means adjustment. It's pretty silly to want a "meatball parm sub" and especially express it in the slang that's only understandable to the local area where you've eaten it.

                  And especially in the food mecca of the world, Paris, and France as a whole, you'll just have to "settle" for the wonderful taste nirvanas that the food here provides. What a plight! To be "stuck" in France with French food!

                  (Maybe you'd rather be in the UK?) (Then you might REALLY have cravings!)

                  1. re: menton1

                    I disagree. Living an expat life does not mean losing one's own culture. Nostalgia for the things from home is normal and finding a bit of home during a long stint away can be wonderful. I worry for the ex-pat Aussie without vegemite in the pantry, or the ex-pat Frenchman who does not seek out the best croissants in NYC. Who are we if we have no ties to our own culture? I hope you find that sub UWSBB!

                  2. re: UWSBB

                    You're going to have to roll your own. I've had decent results with a pain Parisien of decent standard with some of the mie pulled out of the center, not too much pulled out.

                    Make your best marinara and meatballs. I think we have aged moz in Paris but if not, a decent kashkaval-type, mild aged cheese will do. Load the bread and broil them in the oven to melt the cheese. I also do cheesesteaks on baguettes with just Port Salut cheese.

                    Don't forget, this is a really silly, silly craving you have, and hence a really, really silly thing to do.

                    1. re: Busk

                      I think I would use a buffalo mozzarella, for its melting capability, and I would use a baguette that is not artisanal (e.g., a commerical source). I agree with making your own sauce and meatballs. I imagine that you can find a wealth of recipes on the Internet and the appropriate ingredients in Paris (certainly at Bon Marche). Personally, I would wait until I visit the US to satisfy my craving, but if you are desperate, I imagine you could approximate the real thing, more or less.

                      1. re: Nancy S.

                        <I think I would use a buffalo mozzarella, for its melting capability,> I think buffalo mozzarella would be the FARTHEST from the plastic mozza that is used in meatball subs. I don't know whether Italian style cheeses are available in Paris, but Provolone would be a closer replication.

                    2. re: UWSBB

                      I'm not sure what the hell hero bread is, but it sounds like you want an italian meatball sandwich? You could look at traiteurs italiens, as they sometimes have polpette sandwiches. Otherwise, buy or make polpette; buy mozzarella; buy or make tomato sauce; and go to an italian baker and buy a baguette italienne.

                      1. re: tmso

                        As a hint, I think the italian shop right by Maubert-Mutualité had a melanzane parmigiana sandwich the last time I was there. Can't recommend it, though I can recommend their coppa sandwich.

                  3. Having been brought up in an Italian community, albeit we weren't, I frequently enjoyed and often crave a sub or grinder or hero as they are called here and there.

                    My guess is that Paris is a poor spot for going out for a sub.

                    But, there's a place on Mabillon in the 6th that serves darn good Italian! Just maybe....

                    2 Replies
                    1. re: hychka

                      "Hero bread" is slang for a type of French bread. Should be able to get a great equivalent of that at any boulangerie. Meatballs, easy. Sauce, easy. Is it the cheese that was bringing your home concoction down?

                      1. re: menton1

                        You can buy buffala mozarella, cow's mozarella, burratta, scamorza, and provolone at the Cisternino shops. There's one on the rue St Maur opposite the bar Les Couleurs, and another on the rue du fbg St Poissoniere near the intersection with the rue des Petites Ecuries.

                        Subway seems to proliferating here. Might they peddle what you're looking for?