In the back of the fridge I rescued a small container of meatballs and sauce that I made a week or so ago. It was on the verge of hitting the trash since I'd run out of pasta with the last meal and the meatballs were just so-so (I'd purchased a package of frozen ones to try out). Sitting on the counter was a fresh loaf of 3-Cheese bread that I brought home from Panera over the weekend and it struck me that this combo might make a pretty good sandwich. I was very, very right.
STUFF ON BREAD?
First, a word about what I lovingly call "stuff on bread". Sandwiches, tartines, paninis, open-faced - whatever, a good piece or two of bread and some great ingredients will make a meal for a king if treated correctly. Tonight I decided upon a Panini that would crisp up the bread, melt any cheese inside to an ooey squish and make it all taste wonderful.
|My grill pan and panini press|
In any case, if you like meatball subs, this meal is for you. Not as smothered in red sauce as a sub you might find at the local sub shop, but definitely oozing with cheesy goodness, this was a terrific way to use up these leftovers.
MEATBALL AND MOZZARELLA PANINI
Using leftover meatballs that still have some red sauce clinging to them is really good here. The sauce lends a good flavor and some moisture to the sandwich.
You may also notice that I seem to have a LOT of meatballs on my sandwich but it's an optical illusion, the meatballs were only about an inch around rather than the typical 2 inch meatballs you find most places.
2 slices of good bread
meatballs, cut in half or sliced (depending upon their size), enough to cover one slice of your bread and heated till warm
1 teaspoon pesto
1/2 cup mozzarella cheese
|Remove the press, drizzle the top with olive oil and flip to grill the other side. Top with the press and let heat until the bread is browned and the cheese is beginning to melt.|
|Once the cheese is melted and both sides are crispy brown, remove from the pan, slice and serve. |