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1
For the tomato sauce, in a large saucepan, heat the olive oil over medium heat. Add onions and garlic, stirring frequently until softened, about 2-3 minutes. Add red wine and cook, stirring until almost completely absorbed, 1-2 minutes. Add tomatoes and break up with a wooden spoon to create small chunks. Season with salt, pepper and sugar and bring to a boil over medium heat. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add balsamic vinegar and basil, continuing to simmer 5 minutes more. Remove from heat and set aside.
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2
For the meatball patties, in a large bowl, combine ground beef and veal. Add panko breadcrumbs, Parmesan cheese, eggs, parsley, oregano, garlic, salt and pepper. Mix to combine all ingredients. Add water and mix until incorporated. Shape meat mixture into 8 patties roughly the size of your bread slices.
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3
Spread garlic butter over bread slices, on both sides. Toast both sides on a griddle over medium-low heat, until golden. Set aside.
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4
Preheat broiler to high.
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5
Place flat bottom griddle over medium-high heat and generously sprinkle with kosher salt. This will help create a nice crust on your patty. Grill patties until cooked to desired doneness, about 3 1/2 minutes per side depending on thickness.
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6
To assemble, place 2 tbsp of tomato sauce on a slice of garlic toast. Place patty over the sauce and add 2 tbsp more tomato sauce. Place a slice of cheese over the sauce and place under the broiler to melt the cheese. Watch carefully because it will burn quickly. Top with another garlic bread slice and serve immediately. Repeat with remaining sandwiches.
