This Panini Vegan Meatball Sub is a plant-based twist on the viral sandwich from Piccolo Panini Bar in Melbourne. It’s packed with juicy vegan meatballs, zesty salsa verde, rich Napoli sugo, and a cheesy sprinkle of nooch — all nestled in crusty pane di casa.

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There’s something incredibly satisfying about biting into a toasted panini loaded with saucy, juicy vegan meatballs, creamy cheese, and fresh herbs. This Vegan Meatball Sub is comforting, hearty, and easy to throw together if you’ve prepped the meatballs and Napoli sugo in advance.

Inspired by the viral panini meatball sub from Piccolo Panini Bar in Melbourne, this vegan version captures all the comfort, crunch, and sauciness of the original — minus the meat and dairy. We’ve swapped beef and pork for juicy plant-based meatballs, added a bright salsa verde, rich Napoli sugo, and finished it with nooch (nutritional yeast) for that savoury, cheesy flavour.

Main Ingredients & Why We Use Them

Pane di casa – A rustic Italian-style bread that’s sturdy enough to hold all the fillings while crisping beautifully when warmed. I didn’t warm the bread for this recipe, but when I remade it, I warmed it up in the airfryer, and it was so good! Highly recommend. Scoop out the inner bread with your hands/spoon and re-use as breadcrumbs.
Salsa verde – Brings a punch of brightness, acidity, and herbaceous saltiness to balance the richness of the sugo and meatballs. If you’re short on time, you can also buy pre-made salsa verde, just look for Italian style not Mexican. It is a bit more tricky to buy and you’ll have to get it from a speciality Italian grocer or delicatessen. The Italian salsa should contain parsley, capers, lemon, olive oil and pickles.
Nutritional yeast – Adds a cheesy, umami-rich layer without using dairy.
Napoli sugo – A classic tomato base that soaks into the bread and ties everything together with bold, herby flavour. You can buy a pre-made sauce, just make sure you get a good quality one (check the tomato %) but Mutti is good. Just warm it up on the stove and if you if can add a few basil leaves to enhance the flavour.
Vegan meatballs – Tender, flavour-packed, and hearty enough to mimic traditional meatballs — the real hero of this sandwich.
Parsley – For a fresh, vibrant garnish that lightens every bite. Piccolo’s uses basil, but I didn’t have any(I still can’t get it too grow) and the parsley did a good job too.

How to Make It

Slice your pane di casa loaf in half and scoop out some of the soft inside to make room for the fillings. Spread salsa verde over the base, sprinkle with nutritional yeast, then spoon in warm Napoli sugo to soak into the bread. Add your cooked vegan meatballs, more nooch, and a final garnish of parsley. Serve warm while the bread is crusty and the filling is saucy and hot. You can also put the bread in the oven or airfryer first if you prefer a crispy roll.

Variations and Substitutes

Bread – Use ciabatta, Turkish rolls, or a gluten-free option if needed.
Cheesy topping – Add vegan mozzarella or cashew parmesan for extra melt and stretch.
Herbs – Sub parsley with basil for a more traditional Italian flavour.
Salsa verde – Use a store-bought version or switch to pesto if preferred.

Equipment

Serrated knife (for slicing bread)
Small saucepan (to warm sugo and meatballs)
Oven, sandwich press or grill pan (optional for warming the sandwich)
Spoon or tongs (to layer the meatballs neatly)

How to Store It

Eat it up straight away! You can keep the ingredients for the sub in the fridge, and make it up when you’re ready to eat. Don’t make it up too soon ahead, otherwise the roll will become soggy.

How to Make It