Italian Oumph! sub

Italian Oumph! sub

Italian Oumph! sub

Serves 4


Oumph balls:

400 g Oumph Mince or 1 pack of Oumph! Balls

(For the mince)
8 cloves of garlic
20 ml Japanese soy sauce
1 pinch of Thyme
1 pinch of Rosemary
1 oinch of Oregano
1 dl Fresh basil, chopped
1 pinch black pepper
Olive oil for frying

Tomato sauce:
1 jar of  canned tomatoes
8 cloves of Garlic, finely chopped
15 ml Olive oil
0.5 pcs Fresh red chili, finely chopped
1 pinch of Thyme
1 pinch of Black pepper
Salt to taste

Pesto mayo:
1 dl Vegan mayo
2 tbsp Pesto

2 Baguettes
8 leaves of Roman salad


If you use the Oumph! Mince; Let the mince thaw until it’s formable, mix all the ingredients and form 24 balls, just under 20 g each. Fry in olive oil for about 3 minutes.

If you use the Oumph! Balls: Fry the balls in oil from frozen on medium heat for approximately 13-15 minutes. Stir often so they don’t burn. For a shorter cooking time the balls can be preheated in a microwave (800 W) for 1 minute. Thereafter cook them in an oiled pan for 3-4 minutes.

Tomato sauce; fry the garlic in the olive oil, add the chili and cook for another 30 seconds, add the remaining ingredients and a little water. Cook until the tomato sauce thickens, about 5-10 min. Add some additional salt and pepper if desired.

Pesto mayo; Mix the pesto and mayo.

Cut the baguettes into two parts each, spread pest mayo on each piece, and place the lettuce on top. Top with the Oumph! Balls in tomato sauce. Garnish with basil.