You've probably had about 10 meatball subs in your life but have you ever tried a meatball grilled cheese? Image this: Creamy Asiago, that's blended with rosemary and olive oil, clings to savory meatballs between to crispy buttery slices of bread. Add a side of marinara and get ready to dip the night away. Sounds pretty good, right? Right.
This recipe is a great resource to use up leftover meatballs and since it's a grilled cheese, pretty much everyone in the whole wide world will be into it. Oh, and the cheese that we used was Asiago, but you could totally use anything... If we were to make it again, I'd probably add some fresh mozzarella, some really nice parmesan, and fresh basil.
- 2 slices bread (onion bread)
- 3 cheese stuffed meatballs
- 1/2 cup rosemary and olive oil Asiago
- 2 tsp. butter (salted)
- 3 tbsp. marinara sauce (heated)
- Begin by building the sandwich. Add half the asiago cheese and then the meatballs. Add the rest of the cheese and the top piece of the bread. Smush the sandwich down and set aside.
- Heat a medium sized cast iron skillet or a panini press up to medium and butter the outside of the sandwich. Put the sandwich on the heat and let the sandwich cook for a few minutes on one side until the cheese starts to melt and the crust becomes golden brown. At this point, flip it over and let the sandwich cook until the all the cheese has melted and the other side of the bread is toasted. Let sit for a minute before serving with a side of hot marinara sauce.
|Nutritional Guidelines (per serving)|
|Total Fat||39 g|
|Saturated Fat||23 g|
|Unsaturated Fat||11 g|
|Dietary Fiber||15 g|