Pick your own bread. I like Long Hoagies for this but a long and thing artisan loaf might be your preference. Have at it.
Ingredients:
1 lb Buffalo/Bison/Ox. Whatever you got.
1lb Venison
1lb Italian Sausage (pork)
1lb Beef
8 slices of bacon.
2 very large bowls
1 or 2 shallots (I prefer them over garlic, but hey.. your food.)
butter, as needed.
1 tsp molasses or steak seasoning that has a molasses-like base.
ground pepper (3 tbsp)
5-7 tomatoes
2 cans tomato sauce,
1 sprig of parsley,
1 tbsp Italian seasoning,
1 tbsp sugar,
1/2 tsp salt,
3 tbsp course ground pepper
1 cup water.
Instructions:
FRY BACON TO CRISP, and shred to tiny bits. Don't grind it, that's a lot to clean up.
Sauce can take like 3 hours to make depending on how long you need to stew the tomatoes properly. Dice Tomatoes that come in a can, if used, should be drained, excessively.
Sauce is everything that's not the meat. Bacon goes into the sauce after the tomatoes are stewed properly. Stir often.
Away from the stove, In large bowls, mix meats :
1/2 lb Buffalo/Bison/Ox. + 1/2 lb Beef
1/2 lb beef + 1/2 lb of Venison
1/2 lb Venison + 1lb Italian Sausage
After mixing, start making balls. I prefer to make them smaller, that way they sandwich easier. Usually 7/8 in round. Most of them should be about the size of the end of your thumb.
You could skip all of it and just make a chunky sauce to slap across your sandwich but I was writing a recipe for 'meatballs.'
Line the meatballs up on a baking tray, bake for 15-40 min.. depending on size. The goal is to 'cook' them to medium. You can decide whether to add them to the sauce or not. If I'm not serving them, I don't put them into the sauce.
Top with Muenster, Mozzarella and Swiss Cheese. cut slices in half and alternate them in the sandwich.
Rub exterior of sandwich with non-salted sweet cream butter.