Employee Recipe Series: Matt Galvin’s Bui Bun Meatball Sub

We’re celebrating our 30th Anniversary by sharing some of our staff’s favorite recipes using Macrina Bakery products.

You know those nights when you want a break from cooking, but you and the kids are famished? Matt Galvin, co-owner of Macrina, knows them all too well. With four kids — hungry from soccer, ballet, and life — he would often turn to the cheesy, saucy, messy splendor of a meatball sandwich made with DeLaurenti’s meatballs, marinara sauce, and melted fresh mozzarella on Macrina’s Bui Buns. “The whole thing comes together in minutes, and you can scale it if, say, one of your kids brings a friend or three.”

Matt found a love of food working in many local restaurants and developed a fondness for Italian food while living in Italy. “The meatball sandwich is an Italian-American creation,” he says. “Like most Italian dishes, it’s just a few ingredients in the right proportion. The quality of the ingredients makes all the difference. Use excellent meatballs, fresh mozzarella, and the right bread, and you’ve got a dynamite meal.”

Macrina’s head baker, Phuong Bui, designed these buns specifically for the banh mi, the famous sandwich from his native Vietnam. It boasts a crisp crust and tender, airy crumb that Matt says is perfect for the ultimate meatball sandwich.

“DeLaurenti makes the best meatballs,” says Matt. “I heat them in DeLaurenti’s marinara sauce, slice up a few balls of Ferndale Farms fresh mozzarella, fill a Bui Bun with a couple of meatballs, top it with a spoonful of marinara and a few slices of mozzarella, then broil it briefly to melt the cheese. It’s pretty simple.”