|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 63g||81%|
|Saturated Fat 27g||136%|
|Total Carbohydrate 56g||20%|
|Dietary Fiber 5g||19%|
|Total Sugars 10g|
|Vitamin C 2mg||9%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Spaghetti and meatballs is a classic dish, no doubt. Pretty much everyone loves it, but have you ever thought about making it into a grilled cheese sandwich? Probably not. We know, it's unusual. But after some experimentation, we discovered that turning this dish into a sandwich is totally awesome. It's crispy, garlicky, cheesy, and rich—basically, everything that is good in the world. This recipe calls for pre-made ingredients (or leftovers, if you will), but you could totally make this from scratch, and we're sure it would be even better.
3 ounces mozzarella
2 slices bread, wheat or sourdough
1/4 cup cooked spaghetti, al dente
1 tablespoon marinara sauce
3 to 4 small cooked meatballs, such as Farm Rich's frozen turkey meatballs
1 tablespoon pesto
1/2 tablespoon Parmesan
1 clove garlic
2 teaspoons salted butter
Gather the ingredients.
Begin by adding half of the mozzarella onto one slice of bread. Then add the cooked spaghetti, marinara sauce, meatballs, pesto, Parmesan, and the rest of the mozzarella. Carefully top with the other slice of bread and set aside.
In a small pan or on a panini press, turn the heat to medium and add the butter, which will bubble up. Once the bubbles begin to fade away, add the sandwich and cook for a few minutes on each side until both are equally golden and brown.
Once the cheese has melted and the crust has become completely crusty, rub the sandwich's exterior with the garlic clove like you would with bruschetta. Let the sandwich sit for a minute until the cheese has thickened up so it doesn't ooze out when you cut into it.