Since starting this blog, I have made a point to become a more adventurous eater, especially when we are out to eat. I’m a creature of habit and I eat the same entree at each restaurant we frequent. Go Roma after church, I’m eating Chicken Parmesan. Quick lunch at Jimmy Johns, always a Slim 5. A weekend Smashburger, fried pickles and a barbeque bacon burger. I could go on and on but I think you get the idea. I always eat the same things. I know what I like and I don’t want to take a chance on a meal I don’t love. Unfortunately that may also mean that I don’t find new favorites.
Recently after church, we ended up at Corner Bakery for lunch. I’ve never found “my thing” there, so I went out on a limb and tried a meatball panini. While not a crazy out there choice, it was something I’d never tried before. Oh my goodness! This simple sandwich was so good that I was craving it again just a few days later. I had made meatballs for another dish so I had leftovers on hand. If you want to make this recipe even easier then you can use pre-made meatballs with winning results. A meatball panini is comfort food at it’s finest. It’s easy to pair with a salad or steamed veggies. Or to make a complete comfort food meal, serve this with a side of macaroni and cheese.
I don’t have a panini press so I just use my grill pan. You might have seen this picture on Instagram. I place a plate on top of the sandwiches then put a couple of cans of soup on top. The added weight really helps to compact the sandwich. You could also use this method with a regular skillet. Just make sure to use a plate that can handle heat.
Meatball Panini
Makes 2 sandwiches
Ingredients
4 slices of cheese (mozzarella or provolone)
8 meatballs
4 slices bread
1 Tbsp butter, melted
Directions
Slice meatballs in half. Set aside.
Place 1 slice of cheese on each slice of bread. Place meatballs flat side down on one piece of bread then top with the second slice. Brush with butter then place in panini press or grill pan.
Cook on each side for 2-3 minutes. Serve with additional marinara for dipping.